Savory Oat and Cheese Muffins with Roasted Cherry Tomatoes and Lemon Yogurt Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an 8-cup muffin pan with a little of the olive oil.

2. 2

   In a medium bowl, combine the quick oats, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.

3. 3

   In another bowl, whisk the eggs with the milk and 1 tablespoon olive oil until well combined.

4. 4

   Add the wet mixture to the dry ingredients. Fold in the shredded cheddar cheese and half of the chopped chives. Let the batter rest for 5 minutes so the oats absorb some of the liquid.

5. 5

   Meanwhile, place the cherry tomatoes on a small baking tray or ovenproof dish. Toss them with the remaining 1 tablespoon olive oil, the rest of the salt, and the rest of the black pepper.

6. 6

   Divide the oat mixture into the muffin pan, filling each cup almost to the top. Bake the muffins and the cherry tomatoes together for 20 to 25 minutes at 200 °C / 400 °F, until the muffins are set and golden and the tomatoes are soft and slightly burst.

7. 7

   In a small bowl, stir the plain Greek yogurt with the lemon zest, lemon juice, and the remaining chopped chives until smooth and creamy.

8. 8

   Let the muffins rest for 5 minutes out of the oven. Serve them warm with the roasted cherry tomatoes on top or on the side, finished with the lemon yogurt cream.