Image Credit: Kristin Hjelstuen
These muffins are perfect to carry in your bag for a portable snack while hiking or otherwise on the go. The cheese makes them extra moist, and the combination of ham, squash and carrot is delicious. A hearty alternative to sandwiches!
Makes 12 servings.
200 g (1 2/3 cups) all-purpose flour
100 g (about 1 cup) lightly cooked oatmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
100 g (2/3 cup) squash
120 g (1 cup) white cheese
110 g (3/4 cup) cooked ham
4 dl (just under 1 3/4 cups) milk
Preheat oven to 200° C (about 390° F). Cut squash, carrot and ham into small, thin pieces. Grate the cheese. Mix all the ingredients in a bowl and stir together.
Fill muffin tins 2/3 full and bake for about 25 minutes. Insert a toothpick in the middle of the muffin to make sure it is done.
Some muffin tins need to be greased before you fill them. Spray pans with oil or grease them with melted butter / margarine.
In connection with the 2016 world biathlon championships in Oslo, food blogger and biathlete Kristin Hjelstuen brought in the favorite recipes of several Norwegian biathletes. The recipe series was published in March 2016.
Published on NRK.NO