Muffin With Olives

2 eggs
1 cup yogurt (200 g)
2/3 cup liquid oil (110 ml)
6-7 twigs of finely chopped dill
1 cup of curd cheese or white cheese
Sliced Black Olives in Half Cup
Sliced Green Olives in Half Cup
Walnut
2.5 (two and a half) cups of flour
1 pack Kenton Baking Powder
1.5 (one and a half) teaspoon of salt

For the above
200 g labne cheese
Quarter bunch finely chopped dill
Kenton Whipped Cream Bag
Pick a deep coarse egg, yogurt and oil and whisk with a mixer. Add cheese, green olives, black olives, walnuts and dill and mix with spatula. Add flour, salt and 1 pack Kenton Baking Powder and mix again. Index the muffin sheets on the muffin tray. Spread the dough on it. Bake in preheated 180 ° oven for 20 minutes. Remove the muffins from the oven and cool them. Mix the Labne cheese with the beater. Take the cheese of Kenton Cream Whipped Pouch with a rounded stick. Tighten the Labne cheese over the muffins. Sprinkle finely chopped dill.
Enjoy your meal.
This product contains no content that is legally required to be labeled for allergic reactions or to cause intolerance.

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