- 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.
- 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.
- 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!
Ingredients (for 12 persons)
|0.5 tin (100 ml)||vegetable maize|
|0.5 glass (160 g)||dried tomatoes in oil|
|4 pieces||ALEPNHAIN Baked Camembert|
|75 g||smoked marbled bacon|
|8 stems||each of thyme and parsley|
|3||eggs (size M)|
|80 ml||neutral oil|
|0.5 packet||baking powder|
|12||silicone muffin baking cups|