Lunch recipes

Olive Muffins

Cook at 175? 1200 for 20? 130 minutes Brush the molds with oil. Mix flour and baking powder. Knock the eggs add wine, oil and cheese and whip the mixture into the flour. Mix until the batter is steady. Stir in olives and benefit in the molds. Fry the muffins.

SKINK AND BROCCOLIMUFFINS

Mix flour, baking soda, bicarbonate and salt in a bowl. Add ham and broccoli. Whisk together sour cream, oil and eggs. Mix in the flour mixture. Distribute the batter in the molds. Fill almost to the top edge. Bake in 200 degrees, about 20 minutes.

Cheese-ham muffins

In the oven: 160 ° C, approx. 25 minutes Mix all the ingredients in a suitable bowl, preferably use a mixer. Distribute the dough into the molds, ¾ full. Place the molds on the frying pan and fry the muffin in the bottom of the oven. Eat the muffin warm or col

Cheese Muffins

Mix flour, salt, baking soda and cheese. Whip eggs together with milk and butter and stir in the rest. Taste if Add with paprika and fill the dough into 12 lubricated molds. Bake the cakes at 200º for approx. 15 min.

Oste-basil muffins

Mix the dry ingredients, flour, baking soda, salt and basil. Crumble the fat into the flour mixture and add the cracked cheese at the same time. Eggs and milk are whipped and added. Stir the dough together and spread it in the muffin molds, but fill them only

Chilli-corn muffins

Heat the oven up to 200 degrees. Mix in a bowl of flour, corn grit, baking soda, soda, salt and chilli powder. Whip in another bowl of creme fraiche, egg and butter together. Turn the dry ingredients into the bowl with the wet ones. The dough must not be whipp

Muffins with corn and bacon

Step the bacon slices until they are crispy. Take them up and put them on greasy paper. Save the grease. Crumble the bacon slices and set it aside. Mix wheat flour and corn flour, baking powder, salt and bacon pieces in a bowl. Whip wet, egg, corn and bacon gr

Muffins with food filling

Mix all the dry together in a bowl. Whip egg, milk and butter together in another bowl. Slowly wet it in the dry so it does not lump and finally turn the filling into the dough. If the fill is dry, the texture can be adjusted with a little more milk. Distribut