This week I easily decided what to prepare for the weekend breakfast. Just on Friday I received a newsletter from Gluteco and a suggestion for these muffins. I adapted the recipe to the foods I had and almost got into a fight with my gluten around the last muffin. They are so nice! They can be a weekend breakfast, they are also perfect for brunch at work, and if you pack them in suitable containers, they can go on a trip with you.

  • 2 eggs
  • 250 ml of milk
  • 160 g Schar Mix it universal flour
  • 30 g Schar Mix B flour
  • 1 tablespoon baking powder
  • 100 g of ham cut into small cubes
  • 100 g of gouda cut into small cubes
  • pinch of salt, freshly ground pepper
  • oregano or other spice (to taste)
  • a little freshly grated parmesan (for sprinkling)

Mix the egg whites in the snow. In another bowl, mix the egg yolks. Add milk and spices and stir. Add flour and baking powder and mix until smooth. Stir in the ham and cheese. Lightly stir in the egg whites with a fork (don’t stir too much so the muffins aren’t hard). Arrange the muffin mixture in the muffin baskets and sprinkle with grated Parmesan cheese on top. Bake for 20-30 minutes in an oven preheated to 180 ° C. If you use cardboard muffins (like me) the baking time will be a bit longer because more mixture goes into them. If you use paper baskets, 20 minutes of baking should be enough. Check with a toothpick if they are baked. Allow the baked muffins to cool on the rack.

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