Salty Muffins

• 5 1/4 tablespoons butter melted
• 2 teaspoons brown sugar
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups white flour
• 1 package yeast
• 2 eggs
• 1/2 cup beer
• 1 onion finely chopped
• 3 1/2 ounces bacon sliced into small cubes
• 1 7/8 cups sun-dried tomatoes finely chopped
• 2 garlic cloves minced
• 2 tablespoons vegetable oil
• 2 teaspoons pesto sauce
• 15 cherry tomatoes sliced into quarters
• 1 tablespoon basil
• 7/8 cup mozzarella cheese ground

1. Mix the butter with the brown sugar, pepper, and salt in a large bowl.
2. Add the white flour, yeast, eggs, and beer, and mix.
3. Heat a skillet with a dash vegetable oil at medium flame, add the onion and bacon, and cook while stirring occasionally until the onion looks transparent.
4. Add the onion, bacon, and sun dried tomatoes to the dough, mix, and let it sit for 30 minutes.
5. Mix the garlic, vegetable oil, basil, and 2 tablespoons pesto sauce in a small bowl. Add the cherry tomatoes and let it sit for 30 minutes.
6. Fill the muffin molds halfway with the dough, then spread the cherry tomato mixture on top.
7. Add the remaining pesto sauce to the dough, then fill the other half of the muffin molds with it.
8. Sprinkle mozzarella cheese on top of each muffin and let them sit for 15 minutes.
9. Preheat the oven to 200 degrees Celsius.
10. Bake the muffins for 20 to 25 minutes.
11. Remove them from the oven, let them cool off, and serve.

butter, brown sugar, ground black pepper, salt, white flour, yeast, eggs, beer, onion, bacon, tomatoes, garlic, vegetable oil, pesto sauce, tomatoes, basil, mozzarella cheese ground

Taken from www.yummly.com/recipe/Salty-Muffins-631953 (may not work)