Confetti muffins

Ingredients for 1 servings:

• 70 g butter, very soft
• 1 tsp vegetable broth, granulated
• 1 egg(s)
• 250 ml buttermilk
• 250 g flour
• 1 tsp baking soda
• 2 tsp, leveled baking powder
• 1 pinch of salt
• ½ red bell pepper(s)
• 80 g corn from the can
• 80 g peas or finely chopped broccoli
• 70 g ham, diced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

The savory version makes 12 muffins

Deseed and finely dice the bell pepper, drain the corn, thaw the peas, and finely chop the broccoli, if desired. Preheat oven. In a bowl, combine the flour, salt, baking powder, baking soda, diced bell pepper, corn, peas or broccoli, and the diced ham. In a second bowl, combine the egg, butter, buttermilk, and vegetable broth. Stir in the flour and vegetable mixture. Grease the muffin cups well and fill them two-thirds full with batter. Bake on the middle rack for about 30 minutes at 180°C (350°F) top/bottom heat or 160°C (320°F) fan-assisted oven. Turn off the oven and let the muffins rest in the oven for another 5-10 minutes. The baking time depends on the oven. Tip: Grated cheese works well instead of diced ham. Serve warm or cold.