150 grams rye flour
3 teaspoons baking powder
2 medium eggs
50 ml oil
200 grams plain yoghurt
100 grams ajvar
100 grams Feta cheese
Preparation
Sift the flour with the baking powder and set it aside. Mash the Feta cheese with a fork, and whisk the eggs in another bowl with a wire whisk for a few minutes, until lighter and pale, then pour in the oil and yoghurt, and mix for another minute or two, to combine everything. Add the ajvar (I used my homemade hot ajvar, but any ajvar is fine) and cheese and mix with a wooden spoon just to combine. Finally, add the flour and mix only until combined. Immediately divide the batter between 10 muffin cups (lined with paper liners) and bake them in a preheated oven, at 200˚C (395˚F) for 15-18 minutes. Serve warm.
