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🍰 Savory Mini Muffins

56 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 tbsp olive oil
• 100 g bresaola (sliced)
• 150 g quark
• 60 ml milk
• 1 egg
• salt
• pepper (freshly ground)
• 3 tbsp grated parmesan
• 200 g flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 tbsp rosemary

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the shallot.
3. 3. Heat oil in a frying pan.
4. 4. Sauté the shallot in the hot oil until translucent.
5. 5. Remove the shallot from the pan and set it aside.
6. 6. Dice the bresaola into small pieces.
7. 7. Add quark, milk, egg, salt, and pepper to a bowl.
8. 8. Add the cheese to the bowl.
9. 9. Mix the quark mixture well.
10. 10. Add flour, baking powder, and bicarbonate of soda to a separate bowl.
11. 11. Mix the dry ingredients.
12. 12. Add the quark mixture to the dry ingredients.
13. 13. Add the diced bresaola.
14. 14. Add the shallot cubes.
15. 15. Add the rosemary.
16. 16. Stir everything together until the dry ingredients are moist.
17. 17. Place small baking paper liners into the muffin tin cups.
18. 18. Fill the molds with the batter.
19. 19. Bake the muffins in the preheated oven for about 15 minutes until golden brown.
20. 20. Let the muffins cool slightly in the tin.
21. 21. Remove the muffins from the cups.
22. 22. Let the muffins cool completely.

Nutrition per serving

• kcal: 56
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 7 g