Butternut and cheese muffins recipe. These are savory muffins that I made today. The combination of Comté cheese and butternut is delicious and is perfect for these golden and moist muffins. The recipe is simple and these muffins will be enjoyed by all.
Ingredients:
250 g small diced butternut
60 g of grated Comté
2 tbsp. tablespoon flour
1 clove of garlic
1 tsp. parsley
Butter
For the muffin batter:
1 large egg
125 g flour
10 cl of milk
25ml olive oil
1/2 tsp. 1/2 teaspoon of baking powder
salt and pepper
Preparations
Cook the diced butternut with a knob of butter for 15 minutes in a pan over medium-low heat. Add 1 tsp. of water and cover. Stir regularly during cooking.
After this cooking time, bring to medium heat, stir in the chopped garlic clove and parsley. Salt and pepper and cook for 5 minutes without the lid, stirring. Drain in a colander then after putting them back in a container, coat them with flour. Book.
Prepare the muffin batter: In a deep bowl, whisk the egg, milk and oil, salt and pepper. Then incorporate the flour and the baking powder then when the mixture is homogeneous, add 50 g of Comté then the floured diced butternut.
Preheat your oven to 190 °.
Pour the mixture into the muffin tins, distribute the rest of the Comté on top and bake for 30 to 35 minutes, monitoring the browning and cooking.
