Here are some muffins in the taste of tartiflette but a little lighter anyway that a tartiflette, it’s you tent ?!
Serve in aperitif (mini version) or as an appetizer with a good salad with walnut oil.
Muffins way tartiflette
Ingredients (for two dozen minis)
- 315 g of flour
- 3 c to c of yeast chemical
- 1/2 reblochon
- 100 g lardons allumettes
- 1 small onion or 1 shallot
- 2 eggs
- 25 cl of milk
- 7 cl of sunflower oil
- 30 g of yoghurt
- Salt and pepper
Preheat the oven to 200°.
Snip the onion and sauté in a pan with the bacon cubes over low heat for 5 minutes, then set aside.
In a saucepan, bring the milk to a boil and add 1/4 of the reblochon to infuse off the heat for 5 min, then mix everything together.
In a bowl, mix the flour, the yeast, the salt and the pepper.
Beat the eggs with the oil and then add the milk and the yogurt, mix well.
Assemble the two preparations without too much work the dough, then add the mixture of bacon, onion, and the rest of the reblochon into pieces.
Then pour the batter to 3/4 in pans, covered boxes, not worth it if your pan is non-stick.
Bake for 20 minutes.
Turn out and serve warm this is a real treat !