Salty Muffins

17 ingredients
11 steps

Ingredients

  • 5 1/4 tablespoons butter melted
  • 2 teaspoons brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups white flour
  • 1 package yeast
  • 2 eggs
  • 1/2 cup beer
  • 1 onion finely chopped
  • 3 1/2 ounces bacon sliced into small cubes
  • 1 7/8 cups sun-dried tomatoes finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons pesto sauce
  • 15 cherry tomatoes sliced into quarters
  • 1 tablespoon basil
  • 7/8 cup mozzarella cheese ground

Directions

  1. 1
    Mix the butter with the brown sugar, pepper, and salt in a large bowl.
  2. 2
    Add the white flour, yeast, eggs, and beer, and mix.
  3. 3
    Heat a skillet with a dash vegetable oil at medium flame, add the onion and bacon, and cook while stirring occasionally until the onion looks transparent.
  4. 4
    Add the onion, bacon, and sun dried tomatoes to the dough, mix, and let it sit for 30 minutes.
  5. 5
    Mix the garlic, vegetable oil, basil, and 2 tablespoons pesto sauce in a small bowl. Add the cherry tomatoes and let it sit for 30 minutes.
  6. 6
    Fill the muffin molds halfway with the dough, then spread the cherry tomato mixture on top.
  7. 7
    Add the remaining pesto sauce to the dough, then fill the other half of the muffin molds with it.
  8. 8
    Sprinkle mozzarella cheese on top of each muffin and let them sit for 15 minutes.
  9. 9
    Preheat the oven to 200 degrees Celsius.
  10. 10
    Bake the muffins for 20 to 25 minutes.
  11. 11
    Remove them from the oven, let them cool off, and serve.

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