Ingredients: (serves 4)
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250g in-between Cantal
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250g of flour
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1 teaspoon baking powder
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2 eggs
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20 cl milk
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120g bacon
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50g of olive oil
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150g fresh spinach
Recipe:
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.