Savoury muffins with cheese & veggies

After posting about sweet muffins last time, here are some savoury ones as well. 🙂 These are cheese & veggie muffins 2.0, Miki had made them once before and they had been a big success, so they had to be prepared again. Last time we had ham with them instead of salami. The ham version was also yummy, however, this time we paid more attention to presentation, too, so the dish has become blogpost-worthy. 😛 Once you get into gastro-blogging, you realise how much presentation matters…

These do not require a whole lot of effort, but they are still slightly more complex than having a cold-cut dinner. All right, on to the recipe:

For the muffins (~10 medium sized ones)

• 4 eggs
• 2 tablespoons of almond flour
• 2 tablespoons of sesame seed flakes
• 1 carrot
• 1 medium sized onion
• as much cheese as you want (but at least 10dkg, here we used Ementaler)
• a coffeespoonful of baking soda
• salt, pepper, oregano

Grate/chop the vegetables finely if you’re not using a food processor. If you are, it will do all the work for you. 🙂 Combine all the ingredients – in case the mix is too runny, add half a spoonful of coconut flour to it. Pour it into muffin forms and bake at 200°C for about half an hour.

For the salad

• tomatoes
• red pepper
• red onion
• olive oil
• garlic
• balsamic vinegar

For serving, we paired this up with a bit of Parenyica cheese (a Hungarian artisan cheese), some basil leaves and a few salami ends. 🙂