Spicy muffins

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 20
  • 200 g Potatoes, mainly floury
  • 30 g fresh yeast
  • 450 g Flour
  • 1 1/2 TSP. Salt
  • 1 (approx. 150 g) small pepper
  • 100 g Spring onions
  • 1 TABLESPOON Butter or margarine
  • 1 (approx. 200 g) thick slice of cooked ham
  • 3-4 Tbsp Whipped cream
  • 7-10 Tbsp Flour
  • 40 Paper baking cups

Directions

  1. 1

    Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Quench potatoes, peel them and press them through a potato ricer. Put 1/4 litre of lukewarm water into a bowl and dissolve the yeast in it. Add flour, salt and potato mixture. Knead well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-45 minutes.

  2. 2

    In the meantime, clean and wash the pepper and spring onions and drain them well. Dice the bell peppers and cut the spring onions into fine rings. Heat the fat in a pan. Stir-fry the vegetables for 3-4 minutes. Put them on a plate and let them cool down. Remove the edge of fat from the ham. Cut the ham into fine cubes and mix with the vegetables. Place the dough on a floured work surface and knead the ham and vegetable mixture into the dough, except for something to sprinkle on top. Form dough into a roll and cut into 20 pieces. Place 2 paper baking cups in each hollow of a muffin tray (12 hollows). Form dough pieces into balls with well floured hands and put them into the paper baking cups. Allow to rise again for another 15 minutes.

  3. 3

    Place the dough on a floured work surface and knead the ham and vegetable mixture into the dough, except for something to sprinkle on top. Form dough into a roll and cut into 20 pieces. Place 2 paper baking cups in each hollow of a muffin tray (12 hollows). Form dough pieces into balls with well floured hands and put them into the paper baking cups. Allow to rise again for another 15 minutes. Spread the muffins with cream and sprinkle with 2/3 of the ham mixture. Place on a grid and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Shape the remaining muffins as well and place them in the paper baking cups. Lift baked muffins out of the cake tin immediately and let them cool down on a cake rack. Place the remaining muffins in the baking cups, spread with cream and sprinkle with the remaining ham mixture. Bake as well. Serve muffins lukewarm or cold

  4. 4

    Place on a grid and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Shape the remaining muffins as well and place them in the paper baking cups. Lift baked muffins out of the cake tin immediately and let them cool down on a cake rack. Place the remaining muffins in the baking cups, spread with cream and sprinkle with the remaining ham mixture. Bake as well. Serve muffins lukewarm or cold

  5. 5

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
110 kcal
CARBS
18 g
FATS
2 g
PROTEINS
5 g