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Tomato muffins

updated

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Ingredients for 4 servings:

  • 12 slices of Parma ham
  • 80 ml olive oil
  • 250 g low-fat curd cheese
  • 75 ml milk
  • 3 eggs
  • 300 g flour
  • 2 tsp baking powder
  • 75 g Parmesan, grated
  • 4 stalk(s) rosemary, finely chopped
  • 10 stalk(s) Thyme, finely chopped
  • 250 g cherry tomatoes
  • salt and pepper
  • Paper cups

Instructions

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

fruity and hearty

Preheat the oven to 200°C. Halve the ham slices lengthwise. Whisk together the olive oil, low-fat curd cheese, milk, and eggs thoroughly. Combine the flour and baking powder and stir in. Finally, knead in the Parmesan cheese, salt, pepper, and herbs. Line a 12-hole muffin tin with paper baking cups. Pour half of the batter into the batter. Top each with two tomatoes and ham strips. Spread the remaining batter over the batter and place the remaining tomatoes on top. Bake in the oven for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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