Pikante Pizza-Muffins

Ingredients

• Oil (for the muffin cups)
• 6 ripe tomatoes
• 200 g pineapple (canned)
• 200 g salami (sliced)
• 1 Shallot
• 150 g quark
• 60 ml milk
• 1 egg
• Salt
• pepper (ground)
• 200 g grated Emmental cheese
• 200 g Flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease the muffin tin with oil. Wash, quarter, seed and stem‑remove the tomatoes, then dice into small cubes. Drain the pineapple and cut into small pieces. Quarter the salami and slice into thin strips. Peel the shallot and finely dice it. Whisk together the quark, milk, egg, salt, pepper and half of the cheese in a bowl.

2. 2.

   Combine flour with baking powder and baking soda in another bowl; mix with the quark mixture, salami, pineapple, shallot and tomatoes until the dry ingredients are moist. Fill the muffin tin, sprinkle the remaining cheese on top, and bake for about 30 minutes until golden brown. Let the muffins cool slightly in the tin, then remove them and allow to cool completely.