Breakfast Muffins

Breakfast Muffins
2 h.


for 24 pieces
280 grams Pastry flour
10 grams fresh Yeast
1 teaspoon Sugar
liter lukewarm Milk
125 grams softened Butter
1 Egg
50 grams smoked Bacon (finely diced)
50 grams grated Cheese
1 Mini muffin baking tin (24 wells)
Fat (for the muffin tin)
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Preparation steps

Step 1/7

Preheat oven to 180°C (approximately 350°F). Grease wells of a mini muffin tin and place in the freezer.

Step 2/7

Pour flour into a large bowl and create a well in the center.

Step 3/7

Mix crumbled yeast with 1 teaspoon of sugar and 5 tablespoons of lukewarm milk. Pour into well and cover bowl. Let rest for 15 minutes in a warm place.

Step 4/7

Add remaining milk, butter and egg to the dough and knead well. Let rest for another 30 minutes.

Step 5/7

Add bacon and cheese and knead well.

Step 6/7

Divide dough into 24 portions and place in the mini muffin wells. Cover and let rest for 15 minutes.

Step 7/7

Brush mini muffins with egg yolk. Bake for 20-25 minutes. Let rest in tin for 5 minutes before removing. Serve warm.