Master chef
Utensils
Apron
Baking tray
Bowl
Fork
Frying pan
Knife
Measuring cup
Muffin paper cases
Muffin tin
Oven mitts
Paring knife
Peeler
Rösti grater
Scissors
Tablespoon
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Egg mixture
Place the paper cases in the muffin tin.Peel and finely chop the onion, quarter the mushrooms, peel the carrots and roughly grate. Heat the oil in a non-stick frying pan. Cook the vegetables for approx. 5 mins., transfer to a bowl, allow to cool slightly.Finely chop the chives using scissors, set aside 2 tbsp. Add the rest with the ham and cheese, mix.
Transfer the mixture to the prepared tin.
Muffin mixture
Beat the eggs in the measuring jug, add the cornflour, season, mix. Pour the egg mixture into the muffin cases, sprinkle with cheese.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, remove the muffins from the tin, serve warm. Sprinkle with the reserved chives.
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