Muffin wrapped in bacon

  • 45 minutes
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Ingredients for 6 Portions

Muffin tray with 12 cups
12 paper cases or butter to grease the tray
12 rashers of uncooked bacon
50 g sun-dried tomatoes in oil
1 egg
0.5 dl olive oil or oil from the tomatoes
1.75 dl buttermilk
1 tsp salt
175 g grated Emmentaler AOP
200 g flour
2 tsp baking powder

Star of the dish
Gotthelf Slow Food

Place paper forms in a muffin tin or grease the cups well. Line with the bacon rashers.

Cut the tomatoes into small pieces. Whisk the egg and mix well with the oil, buttermilk and salt. Add the grated Emmentaler AOP and tomatoes.

Mix the flour with the baking powder and swiftly stir into the buttermilk mix. Pour the dough into the forms. Bake for about 25 minutes in the centre a hot oven at 180 degrees. Serve warm or cold with an aperitif.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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