Spinach muffins

Ingredients for 1 servings:

• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 400 g flour
• 1 tsp sugar
• 2 tsp salt
• 200 ml water, lukewarm
• 4 tbsp olive oil
• n. B. Garlic and other spices
• 250 g leaf spinach
• e.g. tomato(s), dried
• 1 serving of feta cheese
• e.g. salt and pepper, other spices

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

vegetarian, savory muffins with yeast dough

For the yeast dough: Dissolve the yeast and sugar in lukewarm water. Knead the flour with salt, oil, and the yeast-water mixture thoroughly. Season the dough with garlic and a generous amount of pizza seasoning, if desired. Let the dough rise in a warm place for about 30 minutes. Meanwhile, for the filling: Blanch the spinach leaves and season with salt and pepper. After bringing to a boil, drain well in a sieve. Chop the sun-dried tomatoes and dice the feta cheese. Mix everything together and season to taste. Line the muffin tins with the risen yeast dough, allowing about 1 tablespoon of the filling to fit inside. The filling and dough may protrude slightly from the tin. 400g of flour yields approximately 16 muffins. Bake in a preheated oven (180°C fan/convection oven) for about 20 minutes. A tomato salad is recommended as a side dish.