John Myers
Contents
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Ingredients
- 50 g Raw ham finely diced
- 2 sprigs Freshly chopped thyme
- 1 medium Diced onion
- 500 g Sweet potatoes
- 2 tbsp Oil neutral
- 100 g Butter
- 1 tsp Salt
- 1 pinch Nutmeg
- 2 pinch Chilli salt
- 250 g Flour type 405
- 2 tsp Baking powder
- 2 Free range eggs
- 200 g Yogurt 3.5% fat content
- 1 tsp Salt
Besides that:
- Rub
- 1 large suitable pan
- 1 pot, content approx. 1 liter
- Hand mixer and the accompanying whisk
- 12 cup muffin pan
- Butter for greasing the muffin hollows.
Instructions
- Peel and roughly grate the sweet potatoes. Rinse off the thyme, shake dry and strip the leaves off the branches and chop. Peel the onion and chop finely.
- Heat 2 tablespoons of oil in a large non-stick pan over medium heat, add 30 g of butter and allow to melt.
- Now fry the onion in it until translucent, add the planed sweet potatoes with the chopped thyme leaves, season with 1 teaspoon of salt, 2 pinches of chilli salt and a good pinch of nutmeg. Fry the whole thing for 3-4 minutes over medium heat and set aside for the time being.
- In the meantime, preheat the oven to 180 ° top / bottom heat (convection 160 °). Brush the indentations or hollows of the muffin sheet with butter.
- Melt the remaining butter (70 g) in a saucepan over a mild heat.
- Mix the flour with the 2 teaspoons of baking powder.
- Mix the two eggs with the 200 g yoghurt with the whisk of a hand mixer, 1 teaspoon salt and the liquid butter on a medium setting (3-4). Quickly stir in the flour mixture and finally add the sweet potato mixture.
- Pour the dough into the recesses of the muffin tray using a tablespoon, place the tray 2-3 times on a firm surface (e.g. table, worktop) so that the dough can set and no cavities are created.
- Bake the muffins on the middle rack of the oven for 20-25 minutes. Take out of the oven, let cool down for 1 minute and remove from the mold.
- These muffins are very suitable as a side dish with all meat dishes with sauce! For me, the choice fell on beef roulades, with some sort of Mediterranean filling. (Zucchini, red and yellow peppers, and breakfast bacon slices)
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 13.2gProtein: 1.7gFat: 13.3g
