Bavarian muffins

Ingredients for 1 servings:

• 2 onions, small to medium-sized, cut into rings
• 200 g sauerkraut
• 8 tbsp rapeseed oil
• 260 g flour
• 1 tsp salt
• ¼ tsp pepper, freshly ground
• 2 tsp baking powder
• 250 g yogurt
• 1 egg(s)
• 200 g Leberkäse, alternatively bacon
• 50 g cheese, grated, spicy
• 1 pinch of caraway powder, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

approx. 8 to 10 muffins

Fry the onion rings in 3 tablespoons of heated oil until golden brown. Squeeze the sauerkraut well and add it, cover and sauté for about 10 minutes, then let it cool slightly. Combine the flour with salt, pepper, caraway seeds, and baking powder. Combine the yogurt with the egg and 6 tablespoons of oil and mix with the flour mixture to form a batter. Dice the Leberkäse (or bacon) and add it to the batter along with the sauerkraut mixture and grated cheese. Fill the mixture into 8-10 muffin cases. Bake the muffins in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 30-40 minutes until golden brown.