John Myers
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Mini Muffins with Goat Cheese
The perfect mini muffins with goat cheese recipe with a picture and simple step-by-step instructions.
For those who have the Mini 24 muffin pan
- A little fAt
- Some flour
dough
- 75 g Goat cheese from the roll
- 1 Egg
- 1 a cup Crème fraîche with herbs
- 3 tbsp Rapeseed oil
- 0,5 teaspoon Salt
- 125 g Wheat flour
- 1 tsp Backin
- Grease and flour the muffin tin. Divide the cheese into 24 large pieces. Preheat oven. Top / bottom heat: 200 degrees, hot air: 180 degrees
- Mix the egg, creme frai`che, oil and salt in a mixing bowl with the mixer. Mix the flour with the Backin and stir in briefly. Pour 1/2 dough into each of the muffin troughs, place a piece of cheese in the middle and top with the rest of the dough Put the tin on the wire rack in the oven. Insert: Middle of baking time: about 15 minutes
- Let the muffins stand in the mold for 5 minutes, then remove the pastries from the mold and let them cool or serve warm
- Tip 4: Serve the muffins as a snack or as a side dish to salad and soup. The muffins are easy to freeze. If you want to bake the pastries in a 12-cup muffin pan, double the amount of ingredients and bake the muffins at 180 degrees top / bottom heat or 160 degrees with hot air for 25 minutes.
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