Soft, fluffy muffins full of nutritious ingredients. A light and satisfying snack for both adults and kids.
Ingredients
- Egg – 2 pcs.
- Sugar – 1 teaspoon
- Red bell pepper – 1 pc.
- Green bell pepper – 1 pc.
- Yellow bell pepper – 1 pc.
- Cloves of garlic – 1 pc.
- Wheat flour – 280 g
- Sun-dried tomato oil – 50 ml
- Baking powder – 2 teaspoons
- Sun-dried tomatoes – 100 g
- Salt – 1 pinch
- Black Forest ham – 220 g
- Cheddar cheese – 100 g
- Milk – 250 ml
Preparation
Finely chop the garlic, grate the cheese with a fine grater. Remove the skin from the ham and cut it into small cubes. Gently mix the eggs with a teaspoon of sugar, then transfer them to a mixing bowl, add 1 teaspoon of sugar. Beat the eggs with sugar.
Sift the flour and baking powder into a bowl. Pour sun-dried tomato oil and milk into the beaten eggs with sugar. Mix. Add a small amount of salt. Add grated cheese and finely chopped sun-dried tomatoes to the flour and baking powder. Mix. Add wet ingredients from the mixing bowl. Mix. Then add the diced ham and chopped garlic. Mix.
Transfer the mixture to a pastry bag. Fill the molds (muffin liners) with dough to 3/4 full and place them in an oven preheated to 160-170°C (convection) for 25-30 minutes. Remove the muffins from the oven, serve with raw bell peppers cut into pieces. Serve the muffins chilled – they are perfect for a school snack.
