Mini Munster and Asparagus Muffins

15 min
20 min
4 people

Ermitage cheese used : Munster

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  • 75g of Munster Ermitage
  • greek yogurt 1 natural yogurt
  • eggs 3 eggs
  • flour 3 pots of yoghurt wheat flour
  • olive oil ½ cup of yoghurt of olive oil
  • Backpulver ½ bag of baking powder
  • asparagus 15 small spears of asparagus
  • salt A little bit of Salt


  1. Cook the asparagus spears for 5 minutes in a pan of salted water and then drain.
  2. Pour the yoghurt into a bowl. Add the flour, oil, yeast and eggs.
  3. Mix until smooth. Salt generously.
  4. Divide the dough into mini-muffin tins.
  5. Cut the Munster cheese into small cubes and place them into the moulds.
  6. Add an asparagus spear on top and season with pepper.
  7. Bake for 15 minutes at 180°C (gas mark 6).
  8. Allow to cool before unmoulding and serve as a canape.