For approximately 12 muffins: 2 ounces celery stalks, 1 small red bell pepper (3.2 ounces), 8.8 ounces cooked turkey breast (e.g. or as a substitute use Turkey sausage), 1 garlic clove, ½ small onion, 1 bunch of parsley, 8.8 ounces flour (type 405), 2½ tsp. baking powder, ½ tsp. salt, ¼ tsp. black pepper, ½ tsp. sweet red paprika powder, 1.7 ounces of grated Emmentaler cheese, 2 eggs, 1 ounce soft butter, 10.14 fl. ounces butter milk. For the baking form: Shortening.

Preparation time: 25 min., Baking time: 20–25 min. Approx.: 150 kcal per muffin.

1 Preheat the oven to 360 °. Grease the muffin baking form and place in the freezer for about 5 min.

2 Clean and wash the celery stalks and bell pepper. Cut both into small cubes. Also cut / dice the cooked turkey breast.

3 Peel the garlic clove and press through a garlic press, peel the onion and chop it small . Wash and also chop the parsley. Add the flour into a bowl, add the baking powder, salt, pepper, paprika, garlic, onion, parsley, cheese, celery and bell pepper peaces, as well as the meat and mix carefully.

4 Slightly beat the eggs in another bowl. Add the butter and butter milk to it and mix. Add the flour mixture (3) and mix until all ingredients are moist.
5 Fill the dough into the baking forms, and bake on the middle sheet of the oven at 320° F for 20–25 min. Let the muffins rest in the baking forms for about 5–10 min. Take them out and serve warm.