Savory Muffin Recipe with Tomatoes and Feta — a Way to Enjoy Summer's Tomato Harvest
With greenhouses full of juicy summer tomatoes in August, university lecturer and recipe author Lolita Šelvaha shares a recipe for savory muffins made with tomatoes and feta cheese. The dish shows that tomatoes work well beyond savory mains, even in baked snack-style treats.
By late summer, greenhouses are overflowing with tomatoes of every shape, size and color, ripened under the summer sun and bursting with juice and flavor. Lolita Šelvaha, a lecturer at the University of Latvia and recipe author, notes that tomatoes are versatile enough to shine not only in traditional savory dishes but also as the base for an unusual baked treat — savory muffins with feta cheese.
Ingredients
The recipe calls for 220 grams of flour, 150 milliliters of kefir or yogurt, two eggs, two teaspoons of baking powder, 10–12 cherry tomatoes, 120 grams of feta cheese, a teaspoon of oregano, 70 milliliters of oil, and salt to taste.
Preparation
Preheat the oven to 180 degrees Celsius. In one bowl, combine the flour, baking powder and salt, while in another, whisk the eggs together with the kefir and oil. Add the wet mixture to the dry ingredients, then fold in the crumbled feta, the cherry tomatoes cut in half, and the oregano.
Fill muffin molds about three-quarters full and bake for roughly 20 minutes, until the tops turn golden. Doneness can be checked with a wooden skewer — if it comes out dry after piercing a muffin, the batch is ready.
