Walnut muffins with Roquefort

Name: Walnut muffins with Roquefort
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 125 g Walnut kernel halves; 150 g Roquefort cheese; 75 g Comté cheese; 100 g Butter or margarine; 250 g Flour; 1 coated Tsp Salt; 7-10 Tbsp Pepper; 1 package Baking Powder; 2 Eggs (size M); 2 TABLESPOONS Walnut oil; 200 ml Milk; 12 Paper baking cups

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

125 g Walnut kernel halves
150 g Roquefort cheese
75 g Comté cheese
100 g Butter or margarine
250 g Flour
1 coated Tsp Salt
7-10 Tbsp Pepper
1 package Baking Powder
2 Eggs (size M)
2 TABLESPOONS Walnut oil
200 ml Milk
12 Paper baking cups

Directions

1
Chop or cut the walnuts and Roquefort finely. Grate the Comté. Melt the fat in a small pot. Mix flour, salt, some pepper and baking powder in a bowl
2
Mix eggs, oil, milk and fat and stir carefully into the flour mix. Fold in Comté, walnuts and Roquefort. Line 12 depressions of a muffin tray with paper baking cups. Spread the dough into the baking cups. Bake the muffins in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Serve muffins lukewarm
3
Waiting time approx. 15 minutes