Mini red onion and Comté cheese muffins: the best recipe
Ingredients · Servings 4 people
- 1 egg
- 8 cl of milk
- 1 teaspoon of olive oil
- 60g of T80 flour
- 15 g cornstarch
- 1 teaspoon of baking powder
- 1 red onion
- 30g of Comté cheese
- 1 teaspoon of oregano
- 1 pinch of salt
- 1 pinch of pepper
- 0.5 teaspoon of red curry paste
Method · 27 min
- Preheat the oven to 200°C (thermostat 7).
- Thinly slice the red onion and fry it over low heat in a pan with a little (olive) oil for about 10 minutes. The onion should be soft.
- Meanwhile, cut the Comté cheese into small cubes and set aside.
- Mix together in a small bowl all the ingredients of the dry mixture, namely flour + cornflour + yeast.
- In a separate container, combine all the ingredients for the wet mixture. Add the oregano, pinches of salt and pepper, and the curry paste, and mix well.
- Next, add the diced Comté cheese and the onions.
- Pour the dry mixture over the wet mixture all at once and mix barely.
- Pour into the cavities of a mini-muffin (or mini-bite) silicone mold
- Place in the oven, watching carefully, for about 12 minutes at 180°C-200°C (thermostat 6-7).
