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200g low-fat quark
2 tablespoons olive oil
2 tablespoons semi-skimmed milk
1 free range egg
170g selfraising flour
100g mozzarella
100g reggiano padano
a jar sun-dried tomatoes
2 sprigs of basil
sea salt and freshly ground black pepper
With Sinterklaasavond around the corner we searched for a nice recipe. Surely it can't be only sweet on Pakjesavond, we also need something savoury. These Italian muffins are delicious and you can make them ahead. Hot or cold they are equally tasty. How handy is that, on Pakjesavond?
How to make Italian Muffins
Preheat the oven to 200°C
Place quark, milk, oil and egg in the mixer.
Mix all ingredients until smooth.
Fold in the selfraising flour.
Cut four sun-dried tomatoes finely.
Grate and chop the cheese.
Chop the basil then add all.
Stir in salt & pepper.
Scoop the dough into the cases.
Press a cherry tomato in each muffin, sprinkle all with Parmigiano Reggiano
Bake the muffins in approximately 25 minutes golden brown.
Allow the Italian Muffins to cool in the mold, then on a wire rack.
Fijne Pakjesavond!