Tomato Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 4 sprigs rosemary
- 10 stalks thyme
- 350 g cherry tomato (s)
- 75 g parmesan cheese
- 12 slices Parma ham, thin
- 80 ml olive oil
- 250 g low-fat quark
- 75 ml milk
- 2 medium egg (s)
- 300 grams flour
- 2 teaspoons baking soda
- Fat, for the tins or 12 muffin bags
Print Recipe
Pin Recipe Instructions
- Remove the stems from the thyme and rosemary and cut finely. Halve half of the tomatoes. Grate the cheese and cut the ham in half lengthways.
- Mix the olive oil, quark, eggs and milk together. Mix the baking powder and flour and stir into the dough with the herbs and cheese.
- Line a muffin tin with the sachets and add half of the batter.
- Place half of the tomatoes and 2 loosely folded slices of ham in the pan.
- Pour the rest of the batter and the tomatoes into the tin. Bake in the preheated oven at 200 ° (convection 180 °) on the 2nd rail from the bottom for approx. 25 minutes.
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