Mini Muffins

Name: Mini Muffins
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 75 g red pepper; 50 g Spring onions; 75 g medieval Gouda cheese; 100 g Butter or margarine; 1 TEASPOON Salt; 1 TEASPOON Sugar; 2 Eggs (size M); 250 g Fresh cream; 175 g Flour; 1 1/2 TSP. Baking Powder; 1 red mild peppers; 24 small paper baking cups

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

75 g red pepper
50 g Spring onions
75 g medieval Gouda cheese
100 g Butter or margarine
1 TEASPOON Salt
1 TEASPOON Sugar
2 Eggs (size M)
250 g Fresh cream
175 g Flour
1 1/2 TSP. Baking Powder
1 red mild peppers
24 small paper baking cups

Directions

1
Clean, wash and finely dice the peppers. Leek onions clean, wash and in fine rings cut. Grate Gouda finely. Cream fat, salt and sugar with the whisk of the hand mixer.
2
Add the eggs one by one and stir in. Stir in 100 g crème fraiche. Mix flour and baking powder and stir in portions. Mix paprika and spring onions, except 1-2 tsp, into the dough. Place one paper sleeve in each trough of a mini muffin tray (24 troughs).
3
Spread the dough evenly in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven, remove from the troughs and allow to cool slightly.
4
Clean and wash the peppers and cut them into fine rings. Stir 150 g crème fraîche until smooth. Put a dash of crème fraiche on each muffin. Sprinkle with spring onions and pepperoni. Arrange on a plate.