Greek Feta & Cherry Tomatoes Mini Cakes
These Greek Feta & Cherry Tomatoes Mini Cakes are going to be the highlight of your appetizers this Summer!
Equipment
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 Tbsp (15 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 2 eggs
- 1/4 cup (55 g) Greek olive oil
- 1/3 cup (80 g) milk
- 4 oz (115 g) Feta Cheese (Crumbled)
- Lavender Salt
- Pepper Mill
- 1 Tbsp (17 g) Greek Feta Herbs (Divided)
- 8 cherry tomatoes (Sliced in Halves)
Instructions
- Place your Tartlet Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside
- Preheat oven to 350F/180C.
MUFFIN PREPARATION
- In a mixing bowl, whisk together the all-purpose flour and baking powder. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the olive oil, milk, Salt and Pepper (season to taste). Mix until it is all incorporated. Fold your crumbled feta cheese with 1/2 a tablespoon of your Greek Feta herbs.
- Fill your Pastry Bag with your preparation or scoop it directly into your Flexipan®. Arrange the sliced cherry tomato on top and sprinkle the remaining of your Feta herbs.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 12min). It is ready when the toothpick inserted comes out clean.
- Once your Greek Feta & Cherry Tomatoes Mini Cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 125mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com