Hearty Tomme Vaudoise muffins with bacon and Emmentaler AOP

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35 min.
Cook/bake time 35 min.


Serves 4

  • 75 g Tomme Vaudoise, cubed
  • 1 tsp butter
  • 100 g bacon cubes
  • 3 chopped shallots
  • 300 g sifted flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 75 ml milk
  • 150 g sour cream
  • 1 tsp caraway
  • 15 g grated Emmentaler AOP


  1. Place appropriately sized paper cups in each hollow cup of a muffin tray. Fry bacon in a pan until crisp and let drain on paper towels. Sauté the shallots in the bacon fat until soft. Let cool.
  2. Combine flour, baking soda and salt in a bowl. Mix eggs, milk and sour cream in a second bowl. Pour shallots, bacon and Tomme Vaudoise cubes into the egg mixture. Gradually fold in flour to form a smooth dough. Divide dough evenly into the muffin tray cups. Sprinkle with caraway and Emmentaler AOP.
  3. Bake in the middle of a preheated oven at 180° for around 25 mins.