Savory cheese muffins

Name: Savory cheese muffins
Ingredients: 300 g pressed ham; 300 g semi-hard cheese; 200 g drained canned mushrooms; 1 red bell pepper (150 g); 5 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried seasonings; 100 g corn kernels (optional); 4 tablespoons flour; 1 teaspoon baking powder

Appetizers - Savory cheese muffins by Flavia M. - Recipia

Savory cheese muffins bring together cold cuts and canned mushrooms with grated cheese, baked in individual molds. With eggs and a little flour, the mixture holds its shape in the molds, and the muffins come out soft in the center, with visible chunks and a browned crust; they can be eaten hot or cold. I like them lukewarm, while the cheese is still soft. Preparation: 20 minutes. Cook time: 22 minutes. Rest: 10 minutes. Total time: 52 minutes. Serves: 12. Approximately 180 kcal and 14 g protein per serving.

Ingredients

300 g pressed ham
300 g semi-hard cheese
200 g drained canned mushrooms
1 red bell pepper (150 g)
5 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried seasonings
100 g corn kernels (optional)
4 tablespoons flour
1 teaspoon baking powder

Preparation

1. Preheat the oven to 180°C. Cut the ham and bell pepper into small cubes, drain the canned mushrooms well and chop them, then grate the cheese. 2. Lightly beat the eggs with 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 1 teaspoon of dried seasonings. Fold in the ham, mushrooms, bell pepper and cheese. Add the corn too, if you like. 3. Mix the flour with the baking powder, add them to the mixture and stir until combined. Fill the muffin molds three-quarters full. 4. Bake for 22 minutes, until browned on top. Let them cool for 10 minutes before removing them from the molds.

Notes

They go well with a green salad; they taste like an omelet with cold cuts, only the portions are already separate. For a meat-free version, leave out the ham and add 100 g of corn kernels; keep the bell pepper and mushrooms. They contain eggs, dairy and gluten, so they are not suitable for anyone avoiding those. Once cool, keep them in a sealed container in the fridge for up to 3 days. Drain the canned mushrooms well, as any remaining liquid will thin the mixture. Choose pressed ham, not a very fatty cold cut, if you want well-defined cubes in the middle. If the bell pepper is juicy, pat it dry after cutting it, before adding it to the bowl. You can speed up the cooling, but while they are hot they break more easily when you remove them from the molds.