Ham muffins

Ingredients for 1 servings:

• 100 g soup vegetables (carrot, leek and celery)
• 150 g whole wheat flour
• 3 tsp, leveled baking powder
• ½ tsp salt
• pepper
• 1 pinch of nutmeg
• 125 ml buttermilk
• 2 eggs
• 70 ml olive oil
• 125 g lean ham, diced
• 1 bunch parsley, chopped
• optionally cheese (e.g. Parmesan), freshly grated
• Paper cups

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

savory version with soup vegetables, makes 12 pieces

Cut the soup vegetables into very small cubes. Combine all the dry ingredients (flour, baking powder, and spices) in a bowl and mix thoroughly. Then add the buttermilk, eggs, and olive oil and mix everything thoroughly with a hand mixer (whisk). Stir the soup vegetables and ham cubes, as well as the chopped parsley, into the mixture. Transfer everything to a muffin tin lined with paper baking cups (optional, sprinkle with grated cheese) and bake at 180°C for 30–40 minutes. Then remove the muffins from the tin and let them cool on a wire rack. This batch makes about 12 muffins. Serve the muffins with herb quark or a sour cream dip.