Savory muffins with feta cheese, Taggiasca olives and cherry tomatoes

3 eggs

180 grams of flour

4 spoons of F.lli Amoretti di Lorenzo olive oil

100 ml of milk

150 gr of feta

100 gr of cherry tomatoes

100 gr pitted Taggiasca olives Lorenzo's Amoretti brothers

Salt to taste

a sachet of yeast for savory pies

a handful of basil leaves

Wash the Pachino tomatoes, chop them and salt them lightly, so that they lose excess vegetation water; chop the feta and the Taggiasca olives, setting them aside.

Divide now, as every time you prepare muffins, the solid ingredients from the liquid ones so in a bowl mix flour, salt, yeast and Parmesan, while in the other beat the eggs together with theolive oil and milk.

Then quickly combine the two compounds mixing them and finally put the feta cheese inside olive and the cherry tomatoes.

Fill a muffin mold or individual molds with two tablespoons each and on the top of each muffin chop a washed and dry basil leaf.

Continue until the mixture is finished and bake at 180 degrees in a ventilated oven for 20 - 25 minutes.

After this time, check with a toothpick that they are cooked otherwise let them stay a few more minutes in the oven.

If you want to opt instead of muffins for a plum cake you can perform the same procedure, however, lengthening the cooking times; they will need about forty minutes at approximately the same temperature.

A little secret: if you see the surface of the plum cake color immediately, cover it with aluminum foil and continue cooking. The result is guaranteed!