Sauerkraut muffins

Ingredients for 1 servings:

• 1 class can/n sauerkraut (285 g drained weight)
• ¼ tsp caraway seeds, whole
• 1 onion(s)
• 2 tbsp bacon, diced
• 100 g smoked pork, cooked
• 200 g flour, whole grain
• 2 tsp baking powder
• ¾ tsp salt
• pepper
• 2 eggs
• 75 ml oil
• 300 g sour cream
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Hearty, robust, and satisfying! Makes 12 pieces.

Drain the sauerkraut in a sieve. Chop the caraway seeds. Peel and finely dice the onion. Fry the bacon in a pan, add the onion, and let it cool until translucent. Mix in the sauerkraut and caraway seeds and remove from the heat. Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Grease the muffin tin and refrigerate. Finely dice the smoked pork, mix with flour, baking powder, salt, and a little pepper. Whisk the eggs with the oil and sour cream. Quickly stir in the flour mixture and sauerkraut. Pour the batter into the molds. Bake in the center of the oven for 20-25 minutes. Let it rest in the tin for 5 minutes, remove, let it cool slightly, and serve lukewarm or cold. Serve with smooth sour cream, seasoned with a little ground caraway seeds.