Rosemary cheddar cheese savory Muffin(mi die xiang qie da nai lao xian wei ma fen )

Rosemary cheddar cheese, savory muffin rosemary, chedder and walnut peppermuffins

Introduction:

"When you talk about muffin, you are directly associated with the sweet and exquisite dessert cake. As everyone knows, the salty muffin is not inferior to the sweet cake! The production method is similar, but the sweet food is replaced by the salty food. Just out of the oven, the salty muffin is warm and soft, with strong cheese fragrance in the air. It is absolutely first-class with Western soup

Production steps:

Step 1: preheat the oven to 180 degrees. In a large bowl, add the sifted flour

Step 2: add salt, rosemary, 1 measuring cup of cheddar, mozzarella and 40 grams of walnuts to the flour. Stir well.

Step 3: push the mixture around and dig a small hole similar to a small well. Pour in the eggs, buttermilk and butter. Stir gently.

Step 4: push the mixture around and dig a small hole similar to a small well.

Step 5: pour in the eggs, buttermilk and butter, gently mix and stir.

Step 6: make the muffin baking plate anti stick. Pour the dough into each container. It doesn't need to be full. It only needs 3 / 4. Finally, add the remaining Cheddar and walnuts

Materials required:

Autogenous powder: 450g, sieved

Rosemary: 1 tablespoon (rosemary), chopped

Cheddar: 1 / 2 measuring cup (180g) (Vintage cheese)

Mozzarella cheese: 1 measuring cup (100g) (grated mozzarella), ground

Walnut: 1 / 2 measuring cup (60g), roughly chopped

Eggs: 2

Buttermilk: 310ML (butermilk)

Salt free butter: 80g, melted

Salt: 1 teaspoon

Notes: 1. Cheddar cheese has different years. The taste of vintage cheese is stronger, and the roasted cheese is more fragrant. 2. Walnut can be replaced by other nuts. 3. Mix the dough gently and don't over stir.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: other

Chinese PinYin : Mi Die Xiang Qie Da Nai Lao Xian Wei Ma Fen