Hello Friends, I hope everyone is doing well! 🙂 Spring is my favorite time of the year, I feel inspired to paint, bake and do all sorts of creative projects around the house. I made these savory muffins last Sunday for breakfast and they were a hit with my family. They are easy to make and you can have them on the table in less than an hour. They go well with butter, pate, cream cheese, jam or even just plain they taste wonderful. I imagine adding some bacon bits into batter would work great. Instead of Queso Fresco you can also use Feta cheese or any crumbly cheese. I absolutely loved the taste and the texture and will be making them again soon.
*** Use dry measure cup for all ingredients
- 4 eggs
- 1 ½ cup plain yogurt
- 1/2 cup oil
- 2 TBSP butter (melted)
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 5 oz Queso Fresco (or Feta cheese) finely crumbled
- Beat eggs, yogurt, oil and melted butter at a high speed until smooth.
- Combine flour, baking powder and salt and mix well.
- Lower the mixing speed and slowly add all dry ingredients into the egg mixture.
- At the end mix in Queso Fresco.
5. Brush the muffin form with melted butter.
6. Fill the batter into 3/4 of the muffin forms.
7. Bake at 400 F (200 C) for about 20-25 minutes.
Here they are right out of the oven:
And on the table:
Kifle (sing. kifla) are one of the most popular Bosnian breakfast breads. In the US kifle are known as a Christmas pastry filled with walnuts, but in Bosnia, kifle are actually any type of bread or pastry made in a shape of a crescent and today I wanted to introduce the most loved and known kind.
Every Bosnian bakery or a grocery store sells kifle. They are always fresh, airy and super delicious. They are usually served at breakfast with variety of spreads such as butter, paté, cream cheese, jam, honey, nutella, etc. Sometimes we slice them length-wise and make sandwiches or they can be served instead of bread at a lunch or dinner table.
They are made out of most simple ingredients, found in every pantry and can easily be prepared at home. I usually make them for a weekend breakfast when everyone is home and can take time to enjoy them.
- 650-700 g (about 5 cups) all purpose flour
- 1 envelope active dry yeast
- 1 TBSP sugar
- 2 tsp salt
- 300 ml (1 + 1/4 cup) warm water
- 200 ml (about 1 cup) warm milk
- 50 ml (1/4 cup) oil
- 1 egg white (lightly beaten)
- Salt for sprinkling
- Butter (melted) for brushing
How to prepare:
- Combine all dry ingredients in a mixer bowl and start mixing slowly
- Combine water, milk and oil and while mixer is on slow, start adding liquid to the bowl with dry ingredients.
- Increase the speed to medium and mix for 3-4 minutes
- Now let it rest for about 5 minutes and then mix again 3-4 minutes. Kifle dough is supposed to be medium firm. If it’s too soft, add more flour.
- Dust your working surface with flour, remove the dough from the bowl and knead it by hand 10-20 times. Place it back into the bowl, cover with a kitchen towel and let it rise until double in volume (about 1 hour).
- Divide the dough in two. Roll each piece into a 45 cm (18 inch) circle. With a pizza cutter, cut each circle once vertically, once horizontally and twice diagonally to get 8 triangles.
- To form a kifla, first fold in both corners at a short side of the triangle. Now pressing down roll the bread until the end tip. You can also shape it to look like a crescent. Place it onto a greased baking sheet with the end tip facing down. Repeat will all remaining triangles.
8. Cover them and let rest and rise for about 30 minutes.
9. Heat your oven to 400 F (200 C).
10. Lightly beat an egg white and brush over bread.
11. Sprinkle each kifla with salt.
12. Bake about 15-20 minutes or until golden brown.
13. Remove from the oven, brush with melted butter and cover for 10 minutes.