Savory muffins

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 2 eggs, size M
• 2 cups of sour cream, 150 – 200 g each
• 80 g butter
• 1 tsp salt
• pepper
• Onion granules
• Garlic granules
• chervil
• chives
• 50 g Parmesan, grated
• 120 g Emmental cheese, grated
• 1 stalk(s) leek, large or 2 small
• 150 g cooked ham
• 80 g raw ham
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

With ham, leek and cheese or vegetarian

Wash the leek and slice into thin rings, approximately 5 mm thick. Finely dice the raw ham and briefly sauté it with the leek in a pan with 2 tablespoons of oil. Then set it aside and let it cool. If you like, you can set aside a little of the leek before sautéing to use later as a topping. Finely dice the cooked ham, leaving some aside for a topping as well. Melt the butter in a saucepan and let it cool briefly so it is not too hot for the batter. Mix the flour with the baking powder and sift it into a bowl. Then add the eggs, sour cream, melted butter, and spices (if you like, try the dough to taste) and knead everything into a dough. The dough should have the consistency of a slightly softer batter. Fold in the two cheeses, the leek and ham mixture, and the cooked ham. Spoon the mixture into a muffin tin lined with paper baking cups. Top with a mixture of cheese, ham, and leek. Bake at 180°C (convection oven) on the middle rack for 20-30 minutes. Depending on the amount of ingredients (i.e., items like ham, leek, vegetables, etc.), this recipe makes about 20 muffins. The muffins are delicious both hot and cold. Variations: Vegetarian with cheese and leek. Add diced bell peppers or mushrooms. Add ham and salami. If you like it spicy, add dried chili flakes to the batter.