A light lunch with a touch of bacon and a hint of fine wine. This recipe comes with your guarantee of success.
Ingredients
- All-purpose flour (125 g)
- Baking powder (1 teaspoon)
- Eggs (2 pieces)
- Olive oil (3 tablespoons)
- White semi-dry wine (1/4 cup)
- Fine-grain iodized sea salt
- Grains of colorful peppercorns
- Dried Herbes de Provence (2 teaspoons)
- Bacon (100 g)
- Sun-dried tomatoes (2 tablespoons)
- Green olives (2 tablespoons)
- Black olives (2 tablespoons)
- Butter (2 teaspoons)
- Grated yellow cheese (100 g)
Preparation
- Prepare the ingredients.
- Grease the muffin tin with butter. Sift the flour, add baking powder, a pinch of salt, and mix. Break the eggs and mix them with the flour.
- Add olive oil, wine, and knead the dough until smooth. Add drained and sliced olives, sliced sun-dried tomatoes, diced bacon, and grated cheese to the dough. Season with crushed colorful peppercorns and Herbes de Provence, and mix.
- Transfer the dough to the muffin tin. Bake in an oven preheated to 180°C until the cupcakes are risen and golden brown (about 20 minutes). Remove the finished cupcakes from the oven and let them cool.
- Serve them alone or with a salad with yogurt dressing.
