Morbier Cheese Muffins
These savoury cheese muffins are delicious and so simple to make and would go well on a cheeseboard or eaten anytime!
Side Dish, Snack, starter
12 mould muffin tin – greased with butter
sprigs of rosemary
70ml olive oil
packet of baking powder
Morbier cheese – cut into small cubes
Salt and pepper
Separate the egg whites from the yolks (I used medium sized eggs)
Mix the egg yolks with the milk, melted butter and olive oil. Season with salt and pepper.
Add the flour and baking powder.
Then add the honey, finely chopped rosemary and the Morbier cheese cut into small cubes.
Whisk the egg whites until they form stiff peaks and gently incorporate them into the mixture.
Pour the mixture into the prepared muffin tin
Bake for 25 minutes in the oven at 180℃/356℉
You could swap the Morbier for Reblochon and the rosemary for thyme
Try Cheddar or Cantal with a little diced apple
These cheese muffins would go well with a soup or on a cheeseboard. They are equally good served on their own with an aperitif like a crisp dry wine from The Savoie such as a Rousette or Apremont.
Morbier Cheese, Muffins, Savoury Muffins
Taste of Savoie