Vegetable muffins

Ingredients for 1 servings:

• ½ bell pepper(s), green
• ½ bell pepper(s), red
• 1 small zucchini
• ½ leek(s)
• ½ bunch parsley
• ½ bunch chives
• 1 small onion(s)
• 100 g cooked ham
• 210 g wheat flour or wholemeal flour, or half and half
• 50 g oat flakes, fine
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• pepper
• 1 egg(s)
• 50 ml oil
• 20 g cheese (Emmental), freshly grated
• 250 ml milk
• Grated cheese, for sprinkling
• possibly fat

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

approx. 12 muffins

Wash and trim the vegetables and cut into small pieces. Chop or finely chop the parsley and chives. Finely dice the onion. Dice the ham. Mix the flour and oats with the baking powder, baking soda, salt and pepper and stir the vegetables into the flour mixture. Whisk the egg in a bowl. Add the oil, cheese and milk and mix well. Add the flour and vegetable mixture, stirring just until the dry ingredients are moistened. Grease a 12-cup muffin tin (or use paper baking cups), fill the tin with batter up to ¾ full and sprinkle with grated cheese. Bake in a preheated oven at 180°C (top/bottom heat) for 20-25 minutes until golden brown. Remove the muffins from the oven and let them rest in the tin for another 5 minutes. Then remove from the tin, let them cool, or serve warm.