How to make
Beat the two big eggs in a bowl with the salt. Add the yogurt, homogenize and pour the butter and milk and beat with a wire whisk.
Sift the flour with the baking powder and mix with the fine wheat semolina.
Combine the dry and liquid ingredients by beating with the whisk until homogeneous.
Grease paper muffin cups and put them in the muffin tin.
Distribute the mixture without filling up to the top so that the savory muffins have room to expand.
Crumble the cheese on top and put a slice of cherry tomatoes. You can sprinkle with oregano or other spice to taste. I preferred not to add spices.
Put them in a preheated oven at 340°F (170°C) with a fan and bake the cheese muffins until golden for about 16-20 minutes.
The savory muffins with semolina are ideal for breakfast or as a on the go snack!
