Olive and cottage cheese muffins

Ingredients for 1 servings:

• 20 black olives, pitted, dry-pickled
• 75 g lean bacon, diced
• 150 g cottage cheese
• salt and pepper
• 2 eggs
• 200 g sour cream
• 100 g sour cream
• 150 ml vegetable stock
• 2 tsp thyme
• 1 tsp salt
• pepper
• 300 g flour
• 2 tsp baking powder
• 2 tsp. baking soda
• 3 tbsp almonds, chopped
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

savory muffins, makes 12 pieces

Grease the muffin tin. Pit and roughly chop the olives. Combine the cottage cheese, bacon, and olives and season with salt and black pepper. Whisk together the eggs, sour cream, sour cream, and vegetable broth and season with thyme, salt, and pepper. Combine the flour, baking powder, baking soda, and almonds and fold into the egg and sour cream mixture. Fill half of the batter into 12 muffin cups. Spread the cottage cheese, bacon, and olive mixture evenly over the batter in the 12 cups. Pour the second half of the batter evenly into the muffins. Bake the muffins for about 30 minutes at 160 degrees Celsius (320 degrees Fahrenheit). After baking, let them cool and then carefully remove them from the pan.