Mini Munster and Asparagus Muffins
Ingredients
-
75g of Munster Ermitage
-
1 natural yogurt
-
3 eggs
-
3 pots of yoghurt wheat flour
-
½ cup of yoghurt of olive oil
-
½ bag of baking powder
-
15 small spears of asparagus
-
A little bit of Salt
Preparation
- Cook the asparagus spears for 5 minutes in a pan of salted water and then drain.
- Pour the yoghurt into a bowl. Add the flour, oil, yeast and eggs.
- Mix until smooth. Salt generously.
- Divide the dough into mini-muffin tins.
- Cut the Munster cheese into small cubes and place them into the moulds.
- Add an asparagus spear on top and season with pepper.
- Bake for 15 minutes at 180°C (gas mark 6).
- Allow to cool before unmoulding and serve as a canape.
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