Ingredients:

500 gr. self rising flour
250 gr. drained yoghurt
3/4 cup of olive oil
4 tbsp. lemon juice &  lemon zest from 2 lemons
3 eggs
300 gr. tirozouli

Implementation:

Beat the eggs with the wire, add the yoghurt, olive oil, grated tirozouli and all the other ingredients. Pour the flour into the mixture by mixing with a sieve. Pour olive oil around the form and empty the mixture and the muffin pockets. Bake about 35-40 minutes for the cake and 25-30 muffins.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!