Savory muffins

Ingredients for 1 servings:

• 100 g chorizo, hot
• 100 g Camembert(s), spicy
• 70 g mushrooms, from the can, net weight
• 1 stalk(s) Celery
• 250 g flour
• 1 packet of baking powder
• 150 ml milk
• 2 eggs
• 1 pinch of salt
• 3 tbsp olive oil
• 1 tsp thyme
• e.g. salt and pepper
• cumin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Mushroom-Camembert-Chorizo ​​muffins, for a 12-cup muffin tin

Preheat the oven to 180°C fan/convection oven and line a muffin tin with paper cases. Chop the chorizo, Camembert, mushrooms, and celery very finely; the finer the better. Mix the flour with the baking powder, salt, and herbs. Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the milk and olive oil and stir into the flour mixture. Add the chorizo, Camembert, mushrooms, and celery to the batter, then top with the beaten egg whites and fold everything in. Pour the batter into the paper cases and bake the muffins for 20-25 minutes until golden brown.