Mini muffins with cottage cheese

Ingredients for 1 servings:

• 1 egg(s), size L
• 125 ml milk (1.5% fat)
• 1 tsp salt
• 1 tsp, levelled sugar
• 60 ml olive oil
• 100 g cottage cheese (granular fish cheese/cottage cheese)
• 1 tbsp, sautéed herbs de Provence, dried
• ½ bell pepper(s), red
• 250 g wheat flour
• 1 pinch(s) of baking powder
• Black cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian, juicy, spicy, versatile, for 24 mini muffins

Preheat the oven to 200°C (top/bottom heat). Line a mini muffin tin (one 24-inch or two 12-inch) with paper or silicone baking cups, or grease it. Wash, trim, and finely dice the bell pepper. In a bowl, whisk half an egg (!) with milk, salt, sugar, oil, cottage cheese, herbs, and diced bell pepper. Mix the flour with the baking powder and stir into the other ingredients. Spoon the batter into the muffin tin using two teaspoons. Whisk the remaining half an egg and brush it over the muffins. Sprinkle with black cumin seeds and bake in the preheated oven for 20-25 minutes. Remove from the tins and let cool on a wire rack. Tip: If you like it spicier, swap the cottage cheese for small cubes of feta cheese.