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Mini muffins with munster and asparagus

4 servings
15 min
20 min
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Mini muffins with munster and asparagus


1 natural yoghurt of 125g

3 eggs

3 pots of flour

½ pot of olive oil

½ sachet of yeast

15 small asparagus heads

75 g of munster Ermitage



  1. Cook the asparagus heads for 5 minutes in a saucepan of salt water and drain them.
  2. Pour the yoghurt in a bowl. Add flour, oil, yeast and eggs.
  3. Mix until you get a smooth paste. Salt generously.
  4. Divide this dough into mini muffin pans.
  5. Cut the munster into small cubes and divide them in the molds.
  6. Add over a head of asparagus. Pepper.
  7. Bake for 15 minutes at 180 ° C (Th6).
  8. Let cool before unmolding and serving as an aperitif.



A smooth paste and an orange crust which crossed the centuries without losing its personality.

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