Small breads with strong Cheddar and asparagus
15
32
12
No
Ingredients
- 375 ml (1 1/2 cup) of white flour
- 125 ml (1/2 cup) of buckwheat or wheat flour
- 15 ml (1 tablespoon) of baking powder
- 3 eggs
- 250 ml (1 cup) of milk or cooking cream
- 30 ml (2 tablespoons) of dried tomatoes pesto
- 250 ml (1 cup) of asparagus cut into small chunks of 1 cm
- 1/3 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of grated strong Cheddar or Parmesan cheese
- Salt and pepper
Preparation
Side-by-side mode- Preheat oven at 350 °F (180 °C).
- In a bowl, mix dry ingredients. In another bowl, mix eggs, Les Cultures de chez nous sliced leeks, milk (or cream), pesto and cheddar (or parmesan cheese), then add dry ingredients to the mixture. Afterward, blanch asparagus into salted boiling water for 2 minutes and cool down with icy water then add to the mixture.
- Stir lightly and oven bake into buttered muffins mold for 30 minutes (prick with a toothpick to verify cooking). Serve hot, with a soup or a salad.
