- Bell pepper (1/2 each red, green and yellow)
- 5 eggs
- 100 grams room temperature butter
- 2 tsps herb salt
- 1 pinch cayenne pepper
- 1 generous pinch ground saffron
- 300 grams Pastry flour
- 1 packet Baking powder
- ½ tsp dried thyme
- 50 grams chopped black Olives
- 50 grams Pine nuts
- 12 Baking cups (of about 5 cm diameter)
Rinse the peppers, cut in half, remove seeds and ribs and cut into small cubes. Whisk the eggs with butter, salt, cayenne pepper and saffron. Mix the flour with the baking powder, thyme and olive. Stir the flour mixture and the diced peppers into the egg mixture until the dough is smooth and sticky.
Place the baking cups in the wells of the muffin tin. Preheat the oven to 180°C (approximately 350°F). Pour batter into the baking cups and sprinkle with pine nuts. Bake the muffins until golden brown, about 20 minutes. The muffins are done when an inserted toothpick comes out clean. Leave the muffins in the tin or on baking sheets for 5 minutes. Remove muffins from baking cups, if desired, and serve while still warm with butter.