250gspelt flour type 1050alternatively my gluten-free flour mixture for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let it soak for 5 minutes. Then add to the batter.
1tbspdried oregano
1.3tspteaspoon salt
2tsptartar baking powder
150mlwater
150mlolive oil
1tbsptomato paste
40gsun-dried tomatoessoaked in olive oil, drained well, cut into small pieces
70gblack olivespitted and cut in half
12cherry tomatoescut in halves
Optional: some cheese to sprinkle onI used a lactose-free cheese
Instructions
Preheat the oven to 180°C top and bottom heat.
Heat olive oil in a pan and roast the garlic and paprika in it for about 3 minutes.
In a large mixing bowl, mix the flour, oregano, salt and baking powder together. Stir in the water, olive oil and tomato paste. Finally, add the peppers and garlic from the pan, as well as the sun-dried tomatoes and olives, and mix together.
Line a muffin tin with 12 hollows with paper liners and divide the dough evenly between the liners. Lightly press two cherry tomato halves into the surface of the dough. If desired, sprinkle with a little cheese.
Bake the muffins for about 25 minutes. The dough is ready when a toothpick piked in comes out clean.
Let the muffins cool down in the mold for 10 minutes, then take them out of the mold together with the paper liners and let cool down completely (or serve immediately warm).