Bockwurst – Cheese – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 onion (s)
- 100 g leeks
- 1 red pepper (s)
- 2 tablespoon butter
- 0.5 ½ bunch parsley
- 0.5 ½ bunch basil
- 100 g cheese, rated (Emmentaler)
- Paprika powder
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 250 g flour
- 60 ml oil
- 2 tablespoon mayonnaise (alternatively sour cream)
- 1 egg (s)
- 150 ml buttermilk
- 1 sausage
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion, wash and clean the leek and cut into fine rings. Wash, clean and finely dice the bell pepper. Fry everything in a pan in the butter for about 2 minutes. Preheat the oven to 180 degrees (convection 160 degrees).
- Wash the parsley and basil, chop finely and mix thoroughly with the Emmentaler cheese, paprika powder, salt, pepper, baking powder, baking soda, flour and vegetables. Mix the egg, oil, mayonnaise and buttermilk together. Fold in the vegetable and flour mixture. Half of the batter is poured into the muffin troughs (if necessary, line up with paper liners). Cut the sausage into 12 slices and place one in each of the dough. Now fill up with the rest of the batter. Bake for about 20 minutes, depending on the oven.
- Garnish with herbs.
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