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Appenzeller® muffins with poppy and figs

Appenzeller® muffins with poppy and figs


For 12 muffins

For the muffin:
25g Appenzeller® cheese (finely grated)
135 g flour
40g icing sugar
½ teaspoon baking powder
A pinch of salt
85ml milk
30 g butter
1 egg
2 tsp vanilla extract or a vanilla bean paste
Zest and juice of 1 lemon
2 tablespoons poppy seeds

For the figs:
4 figs
1 tablespoon honey
1 sip of olive oil
Juice of 1 lemon
1 sprig of thyme
Espelette pepper (chilli spice specialty)
Fleur de Sel

For the garnish
25 g Appenzeller cheese (cut into small sticks)
1 sprig of thyme

Time required: Preparation time: 25 min. Cooking time: 20 min.


For the muffin:
Preheat oven to 210 ° C. Butter a muffin tin and powder with flour.
Mix in a bowl flour, sugar, baking powder, poppy seeds, lemon zest, vanilla and salt. Add egg, milk, butter, lemon juice and grated Appenzeller® and mix well with a spatula or dough scraper.
Pour the dough into the cups of the muffin sheet and bake for about 12 minutes.
The muffins should be golden brown.
Allow to cool in the mold before unhinge them.

For the figs:
For the figs heat the oven to 180° C. Wash and dry the figs, then cut in half or quarters and place in a roasting pan . Now baste the figs with a little olive oil and honey. Flavor with Fleur de Sel , Espelette pepper, lemon and fresh thyme .
Cook about 10 minutes in the oven. Again and again sprinkle with its own juices.

For the garnish
For the garnish just cut the curvature of the muffin top and easily undermine the muffins with a knife . Now distribute the baked figs in the wells.
Before the serving wreak with 2 Appenzeller® sticks and sprinkle with thyme .


Cheese in this recipe

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