bowl, spatula, muffin tin, oven
- ⅔ eggs
- 40 ml milk
- 20 ml active dry yeast
Mix all of the wet ingredients in a bowl. Add salt and pepper.
- 16⅔ g Parmesan cheese
- 66⅔ g flour
- ⅓ bag active dry yeast
Mix the dry ingredients and add them to the batter.
- 50 g scamorza cheese
- 2⅔ sun-dried tomatoes
Add in the veggies and the cheese cubes, but don’t mix too much.
- muffin tin
Cook in a muffin tray in the oven 180 for 30 min.
Enjoy your meal!