Roasted Pepper, Tomato and Mozzarella Soda Muffins

By KDHarmon

Firehouse Bakery Bread Class

Ingredients

• 500 g white flour
• 25 g honey (1 Tbl)
• 25 ml olive oil
• 5 g salt
• 1 tsp dried herbs (or fresh)
• 10 g bi carbonate soda
• 1 ball buffalo mozzarella
• 2 whole peppers roughly chopped and roasted
• 100 g cherry tomatoes, halved
• 360 ml buttermilk

Preparation

Step 1

Sift flour, slat and soda together in a bowl. Add dried herbs. Tear mozzarella cheese and add along with oil, honey and buttermilk.

Using your hands, fold in diced peppers to from rough dough.

Grease muffin tray with melted butter. Take a portion of the mixture a little bigger than the size of a golf ball, press halved tomato into each and form into rough ball.

Fill muffin tray with dough balls. Preheat oven to 350 degrees and bake for 18 minutes.

Transfer to wire rack to cool.