Awesome Monkey Bread Muffins

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 12
  • 7-10 Tbsp a little + 2 tablespoons olive oil
  • 70 g Parmesan (piece)
  • 50 g Schmand
  • 4 TABLESPOONS green pesto (glass)
  • 50 g Gouda (play)
  • 1 red pointed paprika
  • 50 g dried tomatoes in oil
  • 1 can(s) (212 ml) Vegetable corn
  • 1 TEASPOON Precious sweet paprika powder
  • 2 Tins (6 pieces each)
  • 7-10 Tbsp Sunday bread rolls
  • 1 Muffin tray (12 troughs)

Directions

  1. 1

    Brush the hollows of the muffin tray with a little oil. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the pesto sour cream, grate parmesan and mix with sour cream and pesto, except for 2 tablespoons.

  2. 2

    Grate Gouda for the paprika-corn mix. Clean, wash and finely dice the peppers. Chop the tomatoes finely. Pour the corn into a sieve and drain well. Mix paprika, tomatoes, corn and Gouda in a bowl.

  3. 3

    Mix paprika powder and 2 tablespoons of oil in a small bowl.

  4. 4

    Take the dough out of the tins according to the instructions on the package. Press 6 rolls flat really well with your hands. Spread each roll with sour pesto cream and roll up. Pluck each rolled up roll into approx. 5 pieces and fill each into a hollow of the muffin tray (fill a total of six hollows).

  5. 5

    Sprinkle with remaining Parmesan cheese.

  6. 6

    Flatten the other 6 rolls as well. Spread the vegetable-cheese-mix over them, roll them up and pluck them into approx. 5 pieces each. Then roll the pieces lightly in the paprika oil and fill them into the remaining hollows of the muffin tray.

  7. 7

    Bake Monkey Bread muffins in a hot oven for about 15 minutes. Take them out of the tin and put them in immediately.