Cheese and herb muffins

Ingredients

Hinweis

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250 g Emmentaler AOP
4 piece rosemary twigs
4 piece sprigs thyme
1 bunch parsley
2 piece eggs
150 ml rapeseed or olive oil
200 ml buttermilk
1 tsp salt
2 piece garlic cloves
250 g flour
1 pack baking powder
handful rocket
butter for greasing

Star of the dish

Emmentaler AOP Organic Mild/Classic

Preparation

Grease a muffin tin or fill the cups with paper cases.

Finely grate the cheese. Strip the rosemary needles und thyme leaves from the stalks. Finely chop the rosemary, rocket and parsley.

Whisk the eggs. Combine well with the oil, buttermilk and salt. Crush the garlic and add. Mix in the herbs and cheese.

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.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Cheese and herb muffins

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