Emmentaler AOP and herb muffin

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45 min.
Cook/bake time 45 min.


For 12 muffins

  • Butter for greasing
  • 250 g Emmentaler AOP
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 handful rocket
  • 1 bunch parsley
  • 2 eggs
  • 1.5 dl rapeseed or olive oil
  • 2 dl buttermilk
  • 1 tsp salt
  • 2 garlic cloves
  • 250 g flour
  • 1 packet baking powder


  1. Grease a muffin tin or fill the cups with paper cases.
  2. Finely grate the cheese. Strip the rosemary needles und thyme leaves from the stalks. Finely chop the rosemary, rocket and parsley.
  3. Whisk the eggs. Combine well with the oil, buttermilk and salt. Crush the garlic and add. Mix in the herbs and cheese.
  4. Sieve the flour and baking powder together and stir briskly. Fill the muffin cups with the dough. Bake in the centre of a hot oven at 180 degrees for 20-25 minutes. Leave to rest on the baking tray, then cool on a cooling rack.

Cheese in this recipe