Pizza muffins

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 Garlic clove
  • 1/2 red and green pepper
  • 1 can(s) (212 ml) Vegetable corn
  • 100 g Gouda cheese
  • 4 Eggs (size M)
  • 100 g Schmand
  • 100 ml Olive oil
  • 200 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 g Salami in thin slices
  • 7-10 Tbsp Paper baking cups

Directions

  1. 1

    Peel and finely chop the garlic. Clean, wash and finely dice the peppers. Drain the corn well in a sieve. Coarsely grate cheese. Mix eggs, sour cream and oil with the whisk of the hand mixer until creamy. Mix flour, baking powder, 1 tsp salt and pepper.

  2. 2

    Mix all the ingredients and place in the baking cups of a muffin tray. Cut salami into cubes and spread on the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the muffins rest in the tray for about 10 minutes, carefully remove them from the trays and let them cool down on a cake rack. Barbecue sauce and sour cream with paprika powder

  3. 3

    Waiting time approx. 10 minutes

Nutrition Facts

KCAL
240 kcal
CARBS
15 g
FATS
17 g
PROTEINS
9 g