John Myers
Ingredients for 1 servings:
- 280 g flour
- 3 tsp baking powder
- Salt and pepper, black from the mill
- 150 g Gouda, medium-aged, coarsely grated
- 4 tbsp chives, freshly chopped
- 2 eggs
- 250 ml buttermilk
- 6 tbsp sunflower oil
- 50 g flour
- 40 g butter
- 25 g Gouda, finely grated
- salt and pepper
- 12 paper baking cups or grease for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
with cheese crust
Preheat the oven to 200°C (top/bottom heat) and line a 12-hole muffin tin with paper baking cups. Alternatively, grease with butter or oil. For the crust, put 50g of flour in a bowl, add 40g of butter in small pieces, and rub everything together with your fingers until crumbly. Mix in the 25g grated cheese and season with salt and pepper. For the muffin batter, put the remaining flour in a large bowl with the baking powder, salt, and pepper (to taste). Add the Gouda and chives. Whisk the eggs with the sunflower oil and buttermilk. Add to the dry ingredients and mix. Divide between the paper baking cups and sprinkle with the topping. Bake in the oven for 20 minutes and then let cool briefly. The muffins are delicious eaten warm with a little butter.
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