- Ingredients
- flour (all-purpose)
- 225 gram
- baking powder
- 1 pack
- thyme
- 1 tablespoon
- rosemary
- 1 tablespoon
- salt
- 1 teaspoon
- curcuma
- 1 teaspoon
- yoghurt
- 150 gram
- sunflower oil
- 150 ml
- egg
- 1
- bell pepper (red)
- 0.5
- cashew nut (roasted)
- 80 gram
- Full ingredient details
- Timing
- Preparation Time:
- 15 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 25 minutes
- This recipe:
- Serves:
- 8
- Comment:
- vegetarian
- Viewed:
- 456 times
- Saved:
- 58 times
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- This recipe by:
- petra
No picture available
hearty muffins
Ingredients
| flour (all-purpose) | 225 gram | |
| baking powder | 1 pack | |
| thyme | 1 tablespoon | |
| rosemary | 1 tablespoon | |
| salt | 1 teaspoon | |
| curcuma | 1 teaspoon | |
| yoghurt | 150 gram | |
| sunflower oil | 150 ml | |
| egg | 1 | |
| bell pepper (red) | 0.5 | |
| cashew nut (roasted) | 80 gram | (salted) |
Preparation
- Preheat the oven to 180C.
- Mix the flour, baking powder, thyme, rosemary, salt and curcuma.
- In a separate bowl, mix the yogurt, oil, and egg, then - using a fork - stir this mix into the flour and spices mix.
- Clean the bell pepper, and chop it finely. Chop the roasted cashew nuts. Add the bell pepper and chashews to the the batter, stir to mix well.
- Butter muffin forms and fill each muffin form (for approx. 2/3rd) with batter.
- Bake off for 25 minutes until golden brown.
- Remove from oven, leave to rest for 5 minutes.
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