Cheese muffins

Cheese muffins 1

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.


Cheese muffins, step 1

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).

Cheese muffins, step 2

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).

Cheese muffins, step 3

Incorporate the powders with a whisk (7), then add the grated Emmentaler (8) and mix with a marina to obtain a homogeneous dough (9).

Cheese muffins, step 4

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.

bánh nướng xốp mộc mạc tự làm với hạt tiêu phô mai và rau - cheese muffins hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần


If you wish you can further enrich the dough with cubes of cooked ham.

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