John Myers
Ingredients for 12 servings:
- 4 sprigs rosemary
- 10 sprigs of thyme
- 350 g cherry tomatoes
- 75 g Parmesan
- 12 slice(s) Parma ham, thin
- 80 ml olive oil
- 250 g low-fat curd cheese
- 75 ml milk
- 2 m.-sized eggs
- 300 g flour
- 2 tsp baking powder
- Fat, for the molds or 12 muffin bags
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Remove the thyme and rosemary from the stems and chop finely. Halve half of the tomatoes. Grate the cheese and halve the ham lengthwise. Mix together the olive oil, quark, eggs, and milk. Mix the baking powder and flour and stir into the batter along with the herbs and cheese. Line a muffin tin with the sachets and add half of the batter. Place half of the tomatoes and two loosely folded slices of ham in each tin. Pour the remaining batter and the tomatoes into the tin. Bake in a preheated oven at 200°C (180°C fan-assisted oven) on the second rack from the bottom for about 25 minutes.
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