John Myers
Pastries: Savory Pizza Muffins
The perfect pastries: savory pizza muffins recipe with a picture and simple step-by-step instructions.
- 2 Pc. Carrots
- 65 g Gouda or Parmesan
- 90 g Dried tomatoes in oil
- 0,5 bunch Basil
- 100 g Wholemeal spelled flour
- 100 g Buckwheat flour
- 3 tsp Tartar baking powder
- 1 tsp Salt
- 1 Msp Pepper
- 1 tbsp Oregano
- 1 Pc. Egg
- 150 ml Milk
- 2 tbsp Ajvar
- 40 g Pine nuts
- Coarsely grate the carrots. Finely grate the cheese, finely chop the basil, do not allow the sun-dried tomatoes to drain too much, otherwise no oil will be used in the dough. If you use dried soft tomatoes, add 2 tablespoons of olive oil to the dough instead. Be sure to cut the tomatoes into small pieces. So much for the preparatory work. I do all of this with the Thermomix / food processor, so it can be done in no time at all.
- Mix all ingredients briefly in the food processor to form a dough. It is best to only add 100 ml of milk first and if the dough is too firm, add the remaining 50 ml. If you omit the ajvar, just add a shot more milk.
- Divide the dough into prepared muffin molds and bake in the preheated oven at 180 degrees top / bottom heat for about 30 – 35 minutes, on the middle rack. If you don’t want the whole thing vegetarian, you can simply add some sausage or ham to the dough. The amount is enough for approx. 12 muffins.
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