These muffins are inspired by an appetizer I tried at an anniversary meal, but the Parmesan cheese flavor was too strong, so I decided to try my recipe with other cheeses and use Gamesa flour for pancakes.
mennonite cheeses (Chihuahua cheeses), extra grated
olives, to present
chives, fresh to present
Preparation
30 mins
25 mins
Medium
Preheat the oven to 200ºC, grease and flour the 5 aluminum round molds, 8 cm in diameter, place parchment paper or star in the bottom. Melt the butter and sauté the chopped onions without burning or darkening them; set aside. In a separate bowl, mix the flours, baking powder, and salt. In another bowl, beat the eggs, milk, mustard, and honey with a whisk until frothy. Incorporate the flour mixture, baking powder, and salt into this mixture. Add the cheeses and the sautéed onions (now cold), but the margarine should still be liquid; mix to moisten all the ingredients, incorporate the olives, and mix very well. Finally, distribute the mixture into the prepared molds.
Bake for 20 to 25 minutes (until a toothpick inserted comes out dry), let cool before unmolding; they are preferably eaten cold.
In a small skillet, place two teaspoons of Parmesan cheese over low heat to melt a bit until slightly golden, add 1 tablespoon of grated Mennonite cheese and let cool a little before completely cooling, wrap like a taco.
Insert a whole olive, place the cheese stick, and finish with another olive.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?