Colorful pizza muffins

Ingredients for 1 servings:

• 200 g flour
• 2 tsp, leveled baking powder
• ½ tsp baking soda
• 2 m.-sized eggs
• 60 ml olive oil
• 250 ml buttermilk
• Salt
• pepper
• Pizza seasoning
• ½ red bell pepper(s)
• 50 g zucchini
• 70 g ham (Katen-) or mini-Kabanossi
• 50 g corn
• 100 g cheese (Edam), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious party recipe, for 12 muffins

Preheat oven to 180°C fan/convection oven or 200°C conventional oven. If desired, place paper baking cups in the muffin tin or grease the tin. Sift the flour and mix well with the baking powder, baking soda, salt, and spices. Seasoning can be a bit more robust (similar to seasoning ground meat); the muffins can handle it—and they’ll taste truly delicious. Clean and finely dice the bell pepper and zucchini. Add them to the flour along with the well-drained corn, the ham (or kabanossi), and about half of the cheese, and mix well. Whisk the eggs with the oil and buttermilk, then add the wet ingredients to the flour mixture, folding in just until all the dry ingredients are moistened. The general rule for muffin batter: Stir very little after adding the flour, otherwise the batter won’t rise as well and will quickly become sticky. Spoon the finished batter—which can be quite thick—into the muffin cups in portions and sprinkle with the remaining cheese. Bake at 180 or 200 degrees Celsius (350 or 400 degrees Fahrenheit) for about 20-24 minutes. These muffins taste just as delicious warm as they do cold. While they’re still warm, however, they’re not so easy to remove from the paper cups. I’ve been using silicone cups for years, and I haven’t had this problem.