for 4 persons:
200 g of diced Emmentaler AOC
3 large eggs
150 g of flour
1 sachet of baking powder
15 cl of milk
8 cl of olive oil
100 g of diced chorizo
1. Preheat the oven to 180°C (th6).
2. In a large bowl, mix the flour and baking powder. Break the eggs into the bowl and combine with the flour using a wooden spoon. Pour in the milk while continuously mixing, add the oil and stir until you obtain a smooth and homogenous paste.
3. Add the diced chorizo and Emmentaler AOC to the mixture, then gently incorporate everything into the paste. Salt and pepper to taste.
4. Pour the paste into silicone muffin molds (or into buttered paper molds) of about 8 cm in diameter using a small ladle. Fill up to 3/4 of the mold’s capacity.
To finish: Place the molds in the oven for 20-25 minutes. Enjoy the muffins as soon as they come out of the oven.