Ham and cheese muffin - the quick snack

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Spelt flour 630	250 g
Edam, grated	150g
Diced ham	100 g
Carrots, grated	100 g
baking powder	4 tsp
Chives, finely chopped	2
Salad Mayonnaise	80g
Milk (room temperature)	180ml
egg	1
Salt	1 teaspoon
pepper	1 teaspoon

For the topping including filling

Cream cheese, natural	250 g
Salt	1 teaspoon
Spices as needed

For decoration

• cress
• Pomegranate seeds
• Salami chips

• Mini peppers in slices
• Parsley

• or a decoration as desired

Let's go...

Preheat the oven (fan oven 180 °C). Line a muffin tray with cases.

Dough
Sift the flour and mix with the Edam cheese, diced ham, carrots and baking powder. In a second bowl, stir the mayonnaise, milk, egg, salt and pepper until creamy. Then add the cream to the flour mixture and stir well. Line the muffin tin with paper or silicone muffin cases. Then fill the cases with dough.

Press in the CUCAP® and bake at 180°C for 23 minutes.

Note: Do not press the CUCAP® all the way onto the base. After baking, remove the CUCAP® and allow the muffins to cool.

Filling and topping
Season the cream cheese with salt. Put the mixture into a piping bag with a large hole or star nozzle and pipe decoratively into the recess and onto the muffins.

decoration
Decorate with cress, pomegranate seeds and salami chips. Alternatively, mini pepper slices with parsley also go very well.