Ratatouille muffins

Ingredients for 1 servings:

• 1 small zucchini
• 1 bell pepper(s), red
• 1 chicory
• 1 garlic clove(s)
• 1 onion(s)
• 6 tomatoes, dried
• 25 olives, black, pitted
• some oil for frying, e.g. rapeseed oil or sunflower oil
• salt and pepper
• 50 g Parmesan, grated
• 200 g spelt flour, light or dark
• ½ pack of baking powder
• 150 g sour cream or crème fraîche
• 60 g butter
• 1 tbsp sesame oil
• 100 ml milk
• 1 egg(s)
• some thyme
• 10 g sesame seeds
• 10 g black cumin
• 200 g sheep’s cheese
• 10 g pine nuts
• 12 small vine tomatoes or cocktail tomatoes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian and refined

Preheat the oven to 185°C (top/bottom heat). Cut the zucchini, bell pepper, and chicory into 1 cm cubes. Finely chop the garlic, onion, sun-dried tomatoes, and half of the olives. Sauté the vegetables together in a little cooking oil, then mix with pepper, salt, and half of the Parmesan cheese and let cool. Mix together the flour, baking powder, remaining Parmesan cheese, sour cream, butter, sesame oil, milk, and egg. Stir in the thyme and half of the sesame seeds and nigella seeds. Fold the cooled vegetables and diced feta into the batter and fill the 12 muffin tins lined with paper baking cups. Press a small vine tomato and olive halfway into the batter and sprinkle with the remaining sesame seeds, nigella seeds, and pine nuts. Bake the muffins for approximately 25-30 minutes. The specified amount is enough for 12 muffins.