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Ingredients
for
12
Cheese Muffins with Celery Root and Hazelnuts
30 min., ready in 55 min.
Time:
Ingredientsfor
- Ingredients
- 80 grams Hazelnuts (skins removed)
- 120 grams Celery root
- 1 Tbsp butter
- 150 grams Mountain cheese (such as Gruyere)
- 250 grams Pastry flour
- 2 tsps Baking powder
- 1 tsp salt
- 2 eggs
- 75 milliliters vegetable oil
- 250 grams Natural yogurt
Preparation
1.
Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.
2.
Toast the hazelnuts in a dry skillet. Remove, allow to cool and chop coarsely. Grate the cheese. Rinse and dice the celery root. Add the butter to a hot pan and sauté the celery root. Add 1-2 tablespoons of water and simmer for 2-3 minutes. Remove from heat and let cool.
3.
Mix the flour, baking powder, salt and cheese in a bowl. In a separate bowl, whisk the eggs, oil and yogurt together until smooth. Add the wet ingredients to the dry and stir until just combined. Fold in the hazelnuts and celery root and scoop the batter into the prepared muffin tin. Bake for 25 minutes. Cool on a wire rack.