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


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!