Gruyere cheese and walnuts muffins
(makes 12 muffins)

1 cup (125 gr.) all-purpose flour
less than ½ cup (100 gr.) heavy cream
3.5 ounces (100 gr.) Gruyere cheese
3.5 ounces (100 gr.) walnuts
2 tablespoons (30 gr.) unsalted butter
2 tablespoons (30 gr.) grated Parmesan cheese
1 whole egg
1 generous teaspoon of instant yeast
1 pinch of salt
butter for the mold
flour for the mold

Preheat the oven to 350° F. (180°). Cook the walnuts in boiling water for 3 minutes, to peel them. Chop the walnuts roughly and cut the Gruyere cheese into pieces, large about 0.393 inches (1 cm.). Put the flour into a bowl and mix it with the egg, dissolve the mixture with the fresh cream, then incorporate melted butter,cooled, Gruyere chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7 cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and serve them warm.

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