5 whole eggs
1 cup of milk
1 cup of oil
2 cups of wheat flour
1 tablespoon of active dry yeast
3 tablespoons of grated cheese
Salt to taste
250g of cooked palm heart
1 diced tomato, seeds and peel removed
1/4 cup of chopped green olive
Salt and pepper to taste
5 whole eggs
1 cup of milk
1 cup of oil
2 cups of wheat flour
1 tablespoon of active dry yeast
3 tablespoons of grated cheese
Salt to taste
250g of cooked palm heart
1 diced tomato, seeds and peel removed
1/4 cup of chopped green olive
Salt and pepper to taste
1
Filling: In a bowl, mix the diced palm heart, tomato, and green olives with salt and pepper
Set aside
2
In a blender, beat the eggs, milk, oil, wheat flour, yeast, cheese, and salt until well combined
3
Turn the dough into half of each muffin tin greased with butter or margarine
4
Fill each muffin tin with the filling and top with the remaining dough
5
Bake the puffs in a preheated oven at 200oC for approximately 30 minutes or until golden brown
Let cool and unmold
