Here is today a small muffin which is the hyphen between the summer and fall, the last fisheries with raw hazelnuts. These last come from the garden of mother-and which have been roasted, to give the muffin a little roasted flavor.
The heart of fresh cheese is a real surprise and brings a lot of fondant and sweetness to the whole.
A muffin anyone ?!
Muffin with peaches, hazelnuts, and fresh cheese
Ingredients (for 12 muffins)
- 250 g of flour
- 150 g of fresh cheese
- 100 g of cane sugar + 3 tbsp
- 50 g of cereal flakes
- 50 g roasted hazelnuts, chopped
- 15 cl of milk ribot
- 12,5 cl of oil
- 2 large eggs
- 2 c. c. yeast chemical
- 1 c. c. of baking soda
- 3 peaches
Preheat the oven to 200°.
Mix together the flour, sugar, hazelnuts, cereal flakes, yeast and baking.
Wash and cut the peaches into quarters, book in 12, and cut the other into large pieces. Mix the pieces of peaches to the flour mixture.
In another container, beat the eggs with the milk ribot and the oil and then add this preparation to roll to the flour mixture. Mix without working the dough too.
Pour the batter into the muffin cups anti-adhesive or with flats for up to half and add a teaspoon of fresh cheese. Top with the remaining batter and add a quarter of fishing on the top. Sprinkle with a little sugar.
Bake for 20-25 minutes.