Ingredients
For 12 muffins
- Butter for greasing
- 250 g Emmentaler AOP
- 4 sprigs rosemary
- 4 sprigs thyme
- 1 handful rocket
- 1 bunch parsley
- 2 eggs
- 1.5 dl rapeseed or olive oil
- 2 dl buttermilk
- 1 tsp salt
- 2 garlic cloves
- 250 g flour
- 1 packet baking powder
Preparation
-
Grease a muffin tin or fill the cups with paper cases.
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Finely grate the cheese. Strip the rosemary needles und thyme leaves from the stalks. Finely chop the rosemary, rocket and parsley.
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Whisk the eggs. Combine well with the oil, buttermilk and salt. Crush the garlic and add. Mix in the herbs and cheese.
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Sieve the flour and baking powder together and stir briskly. Fill the muffin cups with the dough. Bake in the centre of a hot oven at 180 degrees for 20-25 minutes. Leave to rest on the baking tray, then cool on a cooling rack.
Bon
Appétit
Appétit
