- Cheddar cheese - 3/4 Cups
- roasted red bell pepper - 1/4 Cups
- Fresh onions - 2 Art. spoons
- fresh parsley - 1 st. a spoon
- flour - 2 Cups
- baking powder - 2 teaspoons
- chilli powder - 1 teaspoon
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- buttermilk - 1 cup
- olive oil - 1/4 cup
- egg - 1 piece
1. Preheat the oven to 190 degrees. Lightly grease the muffin mold with oil or sprinkle with oil in the spray. Grate the cheese. Bulgarian pepper cut into cubes. Grind the onion and parsley. 2. In a small bowl, mix the grated Cheddar cheese, Bulgarian pepper, onions and parsley. Set aside. In a large bowl, mix the flour, baking powder, baking soda, chili powder and salt. Gently add the cheese mixture to the mixture of flour and gently stir until the filling is evenly distributed throughout the test. 3. Divide the dough between 12 compartments of the muffin shape, using approximately 2 1/2 tablespoons of dough for each compartment. Bake muffins in the oven for 18-20 minutes until golden brown. 4. Allow the muffins to cool for at least 10 minutes before serving.
Servings: 4-6