Filled, hearty muffins with tomato and ham

Ingredients for 1 servings:

• 250 g flour
• 1 packet of dry yeast
• 1 tsp baking soda
• ½ tsp, leveled pepper
• ½ tsp, leveled salt
• 75 g butter
• 2 tsp brown sugar
• 125 ml beer, light
• 2 eggs
• 100 g tomatoes, dried, preserved in oil
• 1 onion(s)
• 100 g ham, diced (smoked)
• 2 garlic cloves
• 1 tbsp basil, freshly chopped
• 16 cherry tomatoes
• 2 tbsp oil, preferably that of the dried tomatoes
• 2 tbsp pesto
• 100 g cheese, grated, e.g. mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

For 16 muffins, melt the butter and mix with the brown sugar, pepper, and salt. Mix the flour with the dried yeast and baking soda and stir into the butter and sugar mixture and the eggs to form a dough, gradually stirring in the beer. Finely dice the sun-dried tomatoes and onions and fold them into the dough along with the diced ham. Let the dough rise for about 30 minutes. Finely dice the garlic cloves, mix with the basil, oil, and pesto, then add the cherry tomatoes and let them marinate for about 30 minutes. Lightly grease the muffin tin. Fill half of the batter into the muffin tins. Press one cherry tomato with the marinade into each muffin tin. Fill the muffin tin about 2/3 full with the remaining batter, ensuring the cherry tomatoes are completely covered. Sprinkle with grated cheese, if desired. Let rise for another 15 minutes. Meanwhile, preheat the oven to 200°C (no fan). Bake for approximately 20 to 25 minutes at 200°C. The muffins taste best served warm.