For the savory cupcakes, sift the flour with the baking powder and baking soda. Grate the mountain cheese and cut the bacon into small cubes. Remove the seeds from the bell bell pepper. Fry the bacon and the bell pepper in a pan with a little oil and put aside.
Preheat the oven to 180°C convection oven.
Mix the egg with the curd cheese and the milk. Fold in the grated cheese. Add salt, pepper and a pinch of nutmeg. Now fold the flour mixture into the egg mixture and mix well until all lumps are gone. Fold in the cooled bell pepper and bacon mixture.
Place a paper cup in each well of the muffin tray and spread the mixture evenly on top. Place the muffin tray on a baking sheet and bake in the oven for about 20 minutes.
The savory muffins can either be served right away or you can garnish them with a cream cheese topping.
To do this, mix the cream cheese and curd cheese with a hand mixer and fold in the chopped herbs.
Pour into a piping bag fitted with a star nozzle and pipe onto the completely cooled cupcakes, starting from the outside.
Either serve the savory cupcakes with cream cheese topping immediately or chill them in the refrigerator.