Salami Pizza Muffins

Name: Salami Pizza Muffins
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 Garlic clove; 1 can(s) (212 ml) Corn grains; 1/2 red and green pepper; 100 g Gouda; 4 Eggs (Gr. M); 100 g Schmand; 100 ml Oil (e.g. olive oil); 200 g Flour; 1 package Baking Powder; 7-10 Tbsp salt and pepper; 50 g Salami in thin slices; 12 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 Garlic clove
1 can(s) (212 ml) Corn grains
1/2 red and green pepper
100 g Gouda
4 Eggs (Gr. M)
100 g Schmand
100 ml Oil (e.g. olive oil)
200 g Flour
1 package Baking Powder
7-10 Tbsp salt and pepper
50 g Salami in thin slices
12 Paper baking cups

Directions

1
Line the recesses of a muffin tray (for 12 pieces) with paper cups. Peel garlic and chop finely. Drain the corn. Clean, wash and finely dice the peppers. Grate cheese.
2
Mix eggs, sour cream and oil until creamy. Mix flour, baking powder, 1 teaspoon salt and some pepper. Stir into the egg mixture. Stir in garlic, paprika, corn and cheese. Spread the mixture into the paper cups.
3
Dice salami. Spread half on the muffins.
4
Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes. Let muffins rest in the baking tray for about 10 minutes. Then carefully remove from the trays and let them cool down.
5
Sprinkle the rest of the salami over the muffins. Serve with barbecue sauce or sour cream.