Ingredients for twelve muffins

Ingredients for twelve muffins

300g
quark
3
eggs
50g each
zucchini, red peppers, yellow peppers, carrots
1
garden leek
150g
spelt wholemeal flour
1 tsp
baking powder
130g
block cheese
4-5 tbsp
canola oil
60g
seed/kernel mix
1/2 tsp each
curry powder, paprika powder, ground pepper
1 tsp
salt
1 twig
rosmary
1-2 cloves
garlic
2-3
cherry tomatoes

Schritt für Schritt - Anleitung

Step 1

Cut the tomatoes into thin slices. Finely chop or grate the remaining vegetables. Cut 80g cheese into small cubes, grate the rest. Roast the seed mixture in a pan. Mix flour with baking powder.

Step 2

Put half of the spring onions aside. Fry the rest of the vegetables with 1-2 tbsp. oil, finely chopped rosemary and garlic in a pan until they are done.

Step 3

Mix the cooked vegetables with curd cheese, eggs, cheese cubes, flour and baking powder mixture, 3 tablespoons of oil, the roasted seeds and spices to a dough.

Step 4

Preheat the oven. Divide the dough evenly between the baking trays. Then cover with the grated cheese and the finely chopped tomato slices.

Step 5

Bake the muffins at 170°C convection oven for 30 minutes.