Summary

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

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Instructions

1. 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.
2. 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.
3. Line a muffin tin with the sachets and add half of the batter.
4. Place half of the tomatoes and 2 loosely folded slices of ham in the pan.
5. 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.