Filled, Hearty Muffins with Tomato and Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 pack dry yeast
- 1 teaspoon baking soda
- 0.5 ½ teaspoon, leveled pepper
- 0.5 ½ teaspoon, leveled salt
- 75 g butter
- 2 teaspoons sugar, brown
- 125 ml beer, light
- 2 egg (s)
- 100 g tomato (s), dried, pickled in oil
- 1 onion (s)
- 100 g ham, diced (smoked)
- 2 cloves garlic)
- 1 tablespoon basil, freshly chopped
- 16 cherry tomato (s)
- 2 tablespoon oil, preferably that the sun-dried tomatoes
- 2 tablespoon pesto
- 100 g cheese, rated, e.. mozzarella
Print Recipe
Pin Recipe Instructions
- For 16 muffins
- Melt the butter and mix it with the brown sugar, pepper and salt. Mix the flour with the dry yeast and baking soda and stir into a dough with the butter-sugar mixture and the eggs, at the same time gradually stir in the beer. Cut the dried tomatoes and onions into fine cubes and fold them into the dough with the diced ham. Let the dough rise for about 30 minutes.
- Finely dice garlic cloves), mix with basil, oil and pesto, put the cherry tomatoes in them and let stand in the marinade for about 30 minutes.
- Grease the tray with muffin cups a little.
- Pour half of the batter into the muffin cups. Press 1 cherry tomato with marinade per muffin case into the dough. Fill the muffin cases a good 2/3 with the remaining dough so that the cherry tomato is completely covered. Sprinkle with grated cheese to taste. Let rise again for about 15 minutes.
- Meanwhile preheat the oven to 200 ° C (no fan oven).
- Bake for about 20 to 25 minutes at 200 ° C.
- Muffins taste best when served warm.
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