Sardine and cheese muffins

Think about the sauce with which you are going to accompany these salty muffins. Ideals for a buffet or as a starter, but who says sardines says canned tuna or any other canned fish. If you can't find chives or you fancy another flavor, try seasoning with Provencal herbs or with parsley, as chives are just a suggestion. If you have mini-muffin molds great, because they are ideal in that plan. You can make them in various flavors or by adding different types of cheese: the question is to innovate ... So, what sauce would you accompany them with?

Sardine and cheese muffins

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These savory cupcakes are original and perfect as a starter to whet your appetite. Do not stop trying them

• Ángela

• Kitchen: cuisine
• Recipe type: incoming
• Rations: 12

• Total time:

Ingredients

• 170 g flour
• 180 g of sardines in oil (drained, cleaned of bones and crumbled)
• 50 g tomato concentrate
• 3 large eggs
• 100 g of grated semi-fat cheese
• 1 glass of whole milk
• 2 tablespoons minced fresh chives
• 10 g baking yeast
• Sal Island
• Freshly ground black pepper

Preparation

1. We preheat the oven to 220º C.

2. Beat the eggs until fluffy.

3. Add the concentrated tomato, milk, cheese, chives, salt and pepper to taste and mix well.

4. Add the sifted flour and yeast and mix until everything is incorporated. Add the shredded sardines and mix with a spatula to distribute well.

5. Lower the oven to 180º C.

6. Fill the molds (if they are not silicone, it is advisable to oil and flour them a little) and bake for 15-20 minutes or until they are golden brown and when you insert a toothpick in the center, it comes out clean.

Image: genaw