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Amy Melissa Burison Utzig
Muffins with shallots and old cheese
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Ingredients
Directions
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Preheat the oven to 200 ° C. Heat the oil and fry the shallots in soft and light brown for about 4 minutes.
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Sift the flour with the baking powder and a pinch of salt. Spoon the spices, a pinch of freshly ground pepper and cheese through it.
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Beat in a different bowl the eggs with the milk and scoop the shallots through. Pour this into the dry ingredients and mix quickly and loosely. The batter must remain irregular so that it will bake nicely lightly.
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Divide the muffin molds over the muffin baking tin, spread the batter over the molds and bake the muffins in the oven for 20-30 minutes until golden brown.
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Allow to cool to lukewarm and serve with the soup or as a snack.
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Nutrition
145Calories
Sodium0% DV0g
Fat8% DV5g
Protein12% DV6g
Carbs6% DV19g
Fiber0% DV0g
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