Dried tomato and Entremont Raclette cheese muffins
Ingredients for 8 muffins
- 3 eggs
- 1 small bunch of rosemary
- 70g butter
- 7cl olive oil
- 70g sun-dried tomatoes
- 14cl milk
- 200g flour
- 3/4 packet of baking powder
- 4 slices of Entremont Raclette cheese
- Salt and pepper
Separate the eggs. Beat the yolks with the milk, melted butter, and olive oil. Add the sifted flour and baking powder, chopped dried tomatoes, and the finely chopped rosemary. Salt and pepper to taste.
Mix well to obtain a homogeneous consistency.
Use an electric whisk to whip the egg whites into soft peaks and gently fold into the batter. Pour half of the batter into the muffin moulds, add the Entremont Raclette cheese cut into cubes, and cover with the rest of the batter. Bake in a pre-heated oven for about 25 minutes at 180°. Serve warm.
Photo Credits : Stéphanie Iguna @LaFoodFactory