Awesome Monkey Bread Muffins
very easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp a little + 2 tablespoons olive oil
- 70 g Parmesan (piece)
- 50 g Schmand
- 4 TABLESPOONS green pesto (glass)
- 50 g Gouda (play)
- 1 red pointed paprika
- 50 g dried tomatoes in oil
- 1 can(s) (212 ml) Vegetable corn
- 1 TEASPOON Precious sweet paprika powder
- 2 Tins (6 pieces each)
- 7-10 Tbsp Sunday bread rolls
- 1 Muffin tray (12 troughs)
Directions
- 1
Brush the hollows of the muffin tray with a little oil. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the pesto sour cream, grate parmesan and mix with sour cream and pesto, except for 2 tablespoons.
- 2
Grate Gouda for the paprika-corn mix. Clean, wash and finely dice the peppers. Chop the tomatoes finely. Pour the corn into a sieve and drain well. Mix paprika, tomatoes, corn and Gouda in a bowl.
- 3
Mix paprika powder and 2 tablespoons of oil in a small bowl.
- 4
Take the dough out of the tins according to the instructions on the package. Press 6 rolls flat really well with your hands. Spread each roll with sour pesto cream and roll up. Pluck each rolled up roll into approx. 5 pieces and fill each into a hollow of the muffin tray (fill a total of six hollows).
- 5
Sprinkle with remaining Parmesan cheese.
- 6
Flatten the other 6 rolls as well. Spread the vegetable-cheese-mix over them, roll them up and pluck them into approx. 5 pieces each. Then roll the pieces lightly in the paprika oil and fill them into the remaining hollows of the muffin tray.
- 7
Bake Monkey Bread muffins in a hot oven for about 15 minutes. Take them out of the tin and put them in immediately.
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