Those muffins taste really fresh and light thanks to the cucumber and mint. I didn’t know I could use cucumber in other ways than just in salads or no bake dishes until I found this recipe in a Dutch magazine.
– 15 cl of skim milk (equals about 1 cup). They use heavy cream in the original recipe.
– 160 g of flour (equals about 2 cups): I used a mix of whole wheat flour and quinoa flour.
– 3 eggs
– 2 tablespoons of olive oil. They use 10 cl in the original recipe.
– 1 package of backing powder for cake
– 200 g of feta cheese (equals 1 cup), preferably low fat version, cut in cubes
– 1/2 cup of freshly minced mint
– half a big cucumber
– salt and pepper to taste
First, cut the cucumber in small cubes, put some salt on it, and try to remove as much excess water from the cucumber as you can with a paper towel. It was a mess because the cucumber cubes sticked to the paper towel. I ended up using more than half of the cucumber to compensate.
Mix the flour, baking powder, salt and pepper, milk, olive oil, eggs together. In the magazine, they say you should let the batter rest for 30 minutes in the fridge before adding the mint, feta cheese and cucumber but I didn’t have that time so I mixed everything right away.
Bake the muffins in a muffin pan for 40 minutes (I only needed 30 minutes) at 180 degrees Celsius (350 degrees Fahrenheit).
And this is how they look like in the magazine, I was not too far away from this result!