Muffin wrapped in bacon
•Muffin tray with 12 cups
•12 paper cases or butter to grease the tray
•12 rashers of uncooked bacon
•50 g sun-dried tomatoes in oil
•0.5 dl olive oil or oil from the tomatoes
•1.75 dl buttermilk
•1 tsp salt
•175 g grated Emmentaler AOP
•200 g flour
•2 tsp baking powder
Time required: 20 minutes, plus 25 minutes to bake
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.