Goulash Muffin

Preheat the oven to 160°C fan (180°C conventional).

Thoroughly grease a muffin tin and briefly place it in the freezer, or insert paper liners.

Dice the onion and bell peppers, press the garlic, and cut the pork roast into small pieces.

In a bowl mix the flour, salt, pepper and paprika powder, then fold in the onion, garlic, peppers, meat, baking powder and baking soda.

Lightly beat the egg in a large bowl, add the oil and buttermilk and mix until smooth.

Add the flour mixture to the egg mixture and stir only briefly until the dry ingredients are just moistened.

Spoon the batter into the muffin cups and sprinkle with diced bell pepper.

Bake in the preheated oven for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them from the cups.

Serve warm and, if desired, sprinkle with paprika powder.