Ingredients
12 pieces
- 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
- 1 egg
- 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
Preparation
-
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.
Bon
Appétit
Appétit
