Salami and Mushroom Muffin

Preheat the oven to 160°C (convection) and prepare a muffin tray with liners.

Peel the onion and finely chop the onion, mushrooms, salami, parsley and basil.

In a large bowl, mix the flour, baking powder, baking soda, salt and pepper.

Add the chopped ingredients to the dry ingredients and briefly mix everything together.

In a second bowl, whisk the eggs, sour cream, oil and mushroom soup until frothy.

Fold the flour mixture briefly into the wet ingredients until no dry flour remains.

Spoon the batter into the liners and bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the liners and serve while still warm.