John Myers
Ingredients for 1 servings:
- 250 g Flour (wholemeal spelled flour)
- 1 packet of yeast (dry yeast)
- 50 g butter
- 225 ml milk
- 12 cherry tomatoes, firm
- 2 spring onions
- 200 g cottage cheese
- 3 tbsp cheese (Sbrinz), grated
- 2 garlic cloves, pressed
Instructions
Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes
makes 12 savory muffins
In a bowl, mix the flour with a pinch of salt and dry yeast. Melt the butter in a small saucepan, warm it slightly with the milk, and pour it over the flour. Add the egg and mix everything with the dough hook of a hand mixer until a thick batter forms. Pour the batter into the greased pan and let it rise, covered, for about 30 minutes. Preheat the oven to 220°C. Cut a “lid” off the blossom area of the tomatoes, hollow out the tomatoes, and season the insides with salt. Thinly slice the spring onions and stir them into the cottage cheese. Add the Sbrinz, garlic, salt, and pepper; mix everything together and fill the tomatoes. Place the tomatoes in the batter and press them in gently. Bake the muffins on the second rack from the bottom at 220°C for about 10 minutes; then reduce the temperature to 180°C and bake the muffins for another 30 minutes.
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