Savory Salami and Vegetable Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g low-fat quark
- 5 tablespoon oil, neutral in taste
- 100 ml milk, low-fat
- 200 g flour
- 0.5 ½ pack baking powder
- 0.5 teaspoon ½ salt
- 1 teaspoon, heaped paprika powder, noble sweet
- 150 g salami, in one piece
- 50 g peas, frozen
- 1 bell pepper (s)
- 100 g cheese, rated
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- Mix the quark, oil, milk, flour, baking powder and spices into a dough. Possibly add a little more milk.
- Dice the salami and bell pepper. Fold all ingredients into the batter and divide into 12 greased muffin cups
- Bake for about 25 minutes. Make a chopstick test.
- Can be prepared well for the party the next day and also freeze well. Then taste almost better!
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