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Emmentaler AOP and herb muffin

Emmentaler AOP and herb muffin


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

Time required: 15 minutes, plus 30 minutes to bake


Grease a muffin tin or fill the cups with paper cases.
Finely grate the cheese. Strip the rosemary needles und thyme leaves from the stalks. Finely chop the rosemary, rocket and parsley.
Whisk the eggs. Combine well with the oil, buttermilk and salt. Crush the garlic and add. Mix in the herbs and cheese.
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

Source of recipes

Emmentaler Switzerland

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