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Add the chopped red pepper and the grated cheese.
Mix and add the flour and chemical yeast.
Mix well and add it to a muffin mold.
Cook at 180 C for 25 minutes. Serve. Serve on muffins at room temperature or warm in the microwave. Keep the mussel-cunning bread muffins at room temperature in a sealed container for up to 5 days. You can also wrap them individually with plastic film.
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