Camembert muffins

Ingredients for 1 servings:

• 5 rolls from the day before
• 300 ml milk
• Salt
• pepper
• Nutmeg, grated
• 2 eggs
• 300 g Camembert(s), mature
• ½ bunch parsley
• 1 onion(s)
• 1 tsp butter
• Butter for the molds
• 3 tbsp breadcrumbs for the molds

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

inexpensive – enough for about 8 pieces

Cut the rolls into small pieces and place them in a bowl. Heat the milk and season with salt, pepper, and nutmeg. Mix the milk with the eggs and the rolls and let them stand for 20 minutes. Preheat the oven to 200°C. Cut the cheese with the rind into approximately 1 cm cubes. Wash the parsley and shake dry, then finely chop the leaves. Mix the parsley and cheese cubes into the roll mixture. Peel the onion and cut into small cubes. Melt 1 teaspoon of butter in a pan, add the diced onion, and sauté until translucent. Add to the roll mixture. Mix again and season with salt, pepper, and nutmeg. Grease 7 cm diameter baking cups or a muffin tin with butter and sprinkle with breadcrumbs. Pour in the roll mixture. Place the baking cups in the oven’s roasting pan and add enough boiling water to submerge half of the cups in a water bath. Place in the oven and bake for about 30 minutes. Tip: You can also do without the water bath, but the muffins won’t be quite as fluffy. In this case, only bake for 20 minutes.