Fine pizza muffins

Ingredients for 1 servings:

• 5 tbsp olive oil
• 80 g mushrooms
• 90 g red bell pepper(s)
• 70 g ham, cooked
• 1 small onion(s)
• 1 clove(s) garlic, large
• 155 g mozzarella, finely grated
• 45 g dried tomatoes in olive oil
• 1 tsp oregano, dried
• ½ tbsp basil, dried
• 2 large eggs
• 150 ml milk
• salt and pepper
• 295 g flour
• 1 tbsp baking powder

Instructions

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

ideal for brunch or as a snack

Preheat the oven to 180°C and grease a muffin tin. Clean the mushrooms, slice them, and then halve them again depending on their size. Heat 1.5 tbsp of olive oil in a non-stick pan. Sauté the mushrooms until soft, remove from the heat, place on a plate, and set aside. Remove the stem and seeds from the bell peppers, and chop finely. Place these in a bowl, along with the finely chopped ham, finely chopped onion, finely chopped garlic, grated mozzarella, finely chopped tomatoes, oregano, basil, and the cooled mushrooms. In another bowl, briefly beat the eggs, add the milk, and the remaining 3.5 tbsp olive oil. Season with salt and pepper, mix briefly, and pour over the mushroom mixture. Mix everything together with a wooden spoon, then stir in the flour and baking powder. This is a slightly firmer batter, which you then spoon into the prepared muffin tin. These can be filled to capacity and then baked in a preheated oven for about 25 minutes. Let stand briefly and serve immediately. They taste best warm; this batter yields 16 muffins.