This is one of the happiest recipes there is!
It’s a light and festive dinner,
and the kids absolutely love it.
You can pair the muffins with any jam you like,
I love serving them with a delicate and lovely strawberry jam,
which goes perfectly with the rich flavor of the cheese without overpowering it.
The cheese gives each bite a gorgeous boost of calcium and a dreamy, melt-in-your-mouth texture..
And when combined with the jam, it creates a true celebration in the heart.
Wishing us all sweet and happy days 🙂
Cheese & Jam Muffins | Photo: Daniel Laila | Styling: Hamutal Yakubovitz
Cheese & Jam Muffins
Ingredients
Makes 12 muffins:
- 3 eggs
- ¼ cup olive oil
- ½ cup white cheese
- ⅓ cup maple syrup (for alternatives, see “A Little Extra From Me”)
- A tiny pinch of salt
- A splash of vanilla extract
- 1 cup oat flour (for alternatives, see “A Little Extra From Me”)
- 1 packet baking powder (10 g)
Preparation
Preheat the oven to 175 °C (345 °F), preferably on convection mode, but not required.
In a bowl, combine the eggs, olive oil, vanilla extract, white cheese, maple syrup, and salt. Mix well.
Add the oat flour and baking powder, and mix until smooth.
Spoon the batter evenly into a lined muffin tin, and bake for 20 minutes or until a toothpick comes out clean. Let the muffins cool, then serve with white cheese and your favorite jam. I personally love to add fresh fruit too.
A Little Extra From Me:
- You can store the muffins in the fridge in an airtight container for up to five days (without the cheese and jam on top).
- You can replace the maple syrup with ¼ cup sugar.
- You can swap the oat flour with 1½ cups almond flour.
This recipe was featured in my Easy Wellness column in Mishpacha newspaper.
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