Carrot muffins with ham and olives

Name: carrot muffins with ham and olives
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 150 g root julienne; 225 g self raising flour; 2 tl baking powder; 100 g ham cubes; 1 egg; 4 el green olive tapenade; 225 ml milk; 24 green olives filled with piment

A tasty recipe. The snack contains the following ingredients: meat, carrot (julienne), self-raising flour, baking powder, ham, egg, green olive tapenade, milk and green olives (filled with pimento).

Ingredients

Kitchen Stuff

mini muffin form (24 holes), greased

Directions

Preheat the oven to 200 ° C. Cut the carrot tongue into smaller pieces.
Sieve the self-raising flour with the baking powder above a bowl. Spoon 1/2 tsp freshly ground pepper with the carrot and ham by the flour and make a well in the middle.
In a different bowl, stir the egg with the tapenade. Then stir in the milk. Pour the egg mixture into a dimple of the flour mixture and mix everything with fork into light lumpy batter. Stop mixing as soon as no flour is visible.
Divide the batter over the muffin molds and place an olive in each mold. Put the muffin plate on the grate in the middle of the oven and fry the muffins for about 15 minutes until done and golden brown. The muffins are cooked when a saté stick inserted in the middle comes out dry again. Allow the muffins to cool on a rack.