Cheese muffins


Days are still becoming longer and every now and then there’s the chance to stay outside for a light dinner. You will surely enjoy the lovely cheese muffins seen on Serve them with a fresh beer or white wine and you’ll have a wonderful snack.

For 12 normal sized muffins or 24 mini-muffins you’ll need:

75 g red pepper
50 g spring onions
75 g Gouda middle-aged (Emmentaler will do it too)
100 g butter
1 tsp salt
1 tsp sugar
2 eggs size M
250 g Crème fraîche
175 g wheat flour
1 1/2 tsp baking powder
24 small or 12 normal sized muffin cups

Preheat oven at 180°C, grease muffin mold/silicone cups or place paper cups on a baking tray.

Clean pepper and spring onions and cut into chunks resp. rings. Finely grate cheese. Blend butter, salt and sugar until creamy, add eggs successively and stir well. Add 100g crème fraîche and the mixture of flour and baking powder. Fold in grated cheese and pepper and spring onions except 1-2 teaspoons to be left for decoration. Divide the mix between the muffin cups and bake in the oven for about 20 minutes.
Remove them from the oven and leave them on a rack for cooling. Just before serving them stir the remaining 150g of crème fraîche, season with some paprika and give a dollop on top of every muffin. Decorate with left over pepper and spring onion rings. Place the muffins on a plate or a cake stand either warm or colde. They’re delicious in any case.


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