Muffins with egg and bacon

Description

Wonderful muffins - fluffy, delicate, delicious and very hearty. Loved it! The amount of dough for 6 muffins.

Ingredients

Yogurt

125 ml
Sour cream

120 g
Chicken egg

1 piece
Flour

160 g
Leavening agent

1 tsp
Vegetable oil

2 Tbsp
Salt

0.5 tsp
Bacon

6 piece
Green onions

7 piece
Quail egg

6 piece
Cheese

100 g

Cooking

To prepare the filling. Boil the quail eggs, cool them and remove the shell. Bacon slice, fry in a dry frying pan, then place on a paper towel to soak up excess fat. I replaced the bacon with sausage, not roasted. Cheese to grate on a coarse grater. Green onions wash, dry and finely chop.

Preheat the oven to 180°. To prepare molds for muffins: grease them with vegetable oil or put them in paper capsules for baking. In a large bowl, mix the yogurt with sour cream, egg and vegetable oil.

In another bowl combine the flour with salt and baking powder.

Add flour mixture to liquid ingredients and stir until the connection of the components. Carefully knead the dough is not necessary.

Gently add to the batter bacon, cheese and green onions. Optionally, you can leave the bacon and onion to decorate the muffins.

In tins to put about 1/3 of the dough, put in the center of quail egg, cover eggs remaining batter, filling the ramekins almost to the brim. I immediately put the dough in molds, and then going into each egg and flattened the top, it's easier :)