Spicy pepper muffins

Ingredients for 1 servings:

• 3 eggs
• 150 g margarine or soft butter
• 180 g wheat flour
• 1 tbsp ajvar (paprika paste)
• ½ bell pepper(s), red
• ½ bunch parsley, flat
• 1 tsp, heaped baking powder
• 1 tsp, leveled salt
• 1 pinch(s) of Allspice, ground
• some pepper, black
• 1 tbsp paprika powder (mild or hot, to taste)
• 1 tbsp dried herbs (e.g. marjoram, thyme or oregano)
• 50 g Parmesan or Pecorino, finely grated
• e.g. fat, for the form

Instructions

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

Hearty pastry, delicious with beer or wine as well as for celebrations; enough for about 12 muffins

Wash the bell pepper, halve it, and remove the seeds. Cut one half into thin strips and then into very fine dice. Chop the parsley very finely. Put the eggs, margarine or softened butter, baking powder, and ajvar in a mixing bowl and mix vigorously with a hand mixer. Now add the flour, spices, and herbs. If you like it spicier, use paprika. Mix to a smooth dough. If it’s too thin, add a little more flour. Finally, stir the diced bell pepper and finely grated cheese into the mixture. Fill a greased muffin tin or baking cups and bake in a preheated oven at around 175 degrees Celsius (convection oven) for 20 to 25 minutes. If the muffins are still warm, they will still be very moist in the center. This will subside as they cool. The cheese and ajvar prevent the muffins from rising as high as sweet pastries.