Cheese-ham-sour cream muffins

Made by:
Kovács Adél


2 pcs
10 dkg
room temperature Mizo lactose-free tea butter
2 dl
Mizo lactose free sour cream
1 dl
Mizo lactose-free milk (2.8%)
25 dkg
flour or oatmeal
1 package
baking powder (12 g)
1/2 teaspoon
1 teaspoon
ground black pepper
10 dkg
Mizo lactose-free Trappist cheese
10 dkg
HERZ ham
10 dkg
smoked sausage

on the top:



Mix the eggs with butter, sour cream and milk. Mix flour with baking powder, salt and pepper, add it to the mashed eggs with grated cheese and small pieces of ham and sausage. Put paper capsules in the muffin mould and fill them up to 3/4 with the dough. Sprinkle the top with the grated cheese and bake in a preheated 190-degree C oven for 20-22 minutes.
Allow the mould to cool for 5-10 minutes, then serve it while still warm.
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