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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

IngredientS

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

Salt


Preparation

  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.


CHEESE(S) IN THIS RECIPE

Munster

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

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

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Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more