Muffins with Cantal


Ingredients: (serves 4)

  • 250g in-between Cantal

  • 250g of flour

  • 1 teaspoon baking powder

  • 2 eggs

  • 20 cl milk

  • 120g bacon

  • 50g of olive oil

  • 150g fresh spinach


To cook the muffins, rinse the spinash first with plenty of water. Blanch them by plunging into boiling salted water. Fry the bacon. In a bowl, mix flour, eggs, milk and olive oil. Salt and pepper. Add the bacon, grated in-between Cantal and spinach. Fill muffin cups 3/4. Bake at 180°C for about twenty minutes until a knife inserted into center of a muffin comes out clean.