Ingredients
For 12 muffins
- 1 mold for 12 mini muffins Ø 5 cm
- 1 roasting plate
muffins
- 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
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
garnish
- 25 g Appenzeller cheese (cut into small sticks)
- 1 sprig of thyme
Preparation
muffins
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Preheat oven to 210°C. Butter a muffin tin and powder with flour.
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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.
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Pour the dough into the cups of the muffin sheet and bake for about 12 minutes.
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The muffins should be golden brown.
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Allow to cool in the mold before unhinge them.
figs
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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 .
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Cook about 10 minutes in the oven. Again and again sprinkle with its own juices.
garnish
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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.
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Before the serving wreak with 2 Appenzeller® sticks and sprinkle with thyme .
Bon
Appétit
Appétit
