For 6 muffins
- Flour 00 250 g
- Natural white yogurt 125 g
- Sunflower oil 80 g
- Parmigiano Reggiano PDO 70 g to be grated
- Emmentaler 55 g
- Eggs 2
- Instant yeast for savory preparations 8 g
- Salt to taste .b.
To make cheese muffins first grate the Emmentaler with a wide mesh grater (1) and keep it aside. In a bowl pour the eggs and salt (2), then beat with a hand whisk and add the yogurt (3).
Stir again, then add the seed oil (4) and grated Parmesan (5) and mix everything well. Now sift the flour and baking powder in the bowl (6).
Incorporate the powders with a whisk (7), then add the grated Emmentaler (8) and mix with a marina to obtain a homogeneous dough (9).
Divide the dough into 6 cups placed inside a muffin mold (10) and bake in a preheated ventilated oven at 180 ° for about 20 minutes (11). Once cooked, your cheese muffins are ready to be served (12)!
Cheese muffins can be stored in the refrigerator for 2-3 days, in an airtight container.
You can freeze them after cooking them and let them cool completely.
If you wish you can further enrich the dough with cubes of cooked ham.
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