Hearty Baked Camembert Muffins with bacon, maize, dried tomatoes nd herbst

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Hearty Baked Camembert Muffins with bacon, maize, dried tomatoes nd herbst

  • approx. 50 minutes
  • Level easy

preparing

  1. Drain maize and tomatoes separately. Cut the tomatoes into small pieces. Cut ALPENHAIN Baked Camembert into small cubes (add lingonberries, if using). Cut the bacon into small cubes. Wash thyme and parsley and shake dry. Remove the leaves from the stems and chop, except for a few thyme leaves to garnish.

  2. Mix buttermilk, eggs, oil, salt and pepper with the whisk on the hand mixer. Mix flour and baking powder, sprinkle onto the buttermilk egg mixture and stir in. Stir in half of the Camembert cubes, tomatoes, maize, bacon and chopped herbs.

  3. Pour the dough into a muffin tray (12 forms) lined with silicone baking cups. Spread the rest of the Camembert on it. In a preheated oven (electric cooker: 175°C/convection: 150°C/gas: see manufacturer) bake for 25-30 minutes. Remove from oven and allow to cool. Garnish with the rest of the thyme and serve warm or cold.

ENJOY YOUR MEAL!

Hearty Baked Camembert Muffins with bacon, maize, dried tomatoes nd herbst

Ingredients (for 12 persons)

0.5 tin (100 ml)vegetable maize
0.5 glass (160 g)dried tomatoes in oil
4 piecesALEPNHAIN Baked Camembert
75 gsmoked marbled bacon
8 stemseach of thyme and parsley
150 mlbuttermilk
3 eggs (size M)
80 mlneutral oil
salt
pepper
200 gflour
0.5 packetbaking powder
12 silicone muffin baking cups