Muffin wrapped in bacon

Place paper forms in a muffin tin or grease the cups well. Line with the bacon rashers.

Cut the tomatoes into small pieces. Whisk the egg and mix well with the oil, buttermilk and salt. Add the grated Emmentaler AOP and tomatoes.

Mix the flour with the baking powder and swiftly stir into the buttermilk mix. Pour the dough into the forms. Bake for about 25 minutes in the centre a hot oven at 180 degrees. Serve warm or cold with an aperitif.