3 to 4
< 10 mins
< 10 mins
- 1 Brie au Bleu ILE DE FRANCE®
- 8 olive-oil marinated sun-dried tomatoes
- 100g flour
- 1 sachet baking powder
- 2 eggs
- 50g powdered almonds
- 40g shelled walnuts
- 1 pinch of ground pepper
- 1 pinch of salt
- 1 tsp curcuma
- 2 tbsp olive oil
- 4 tbsp whole whipping cream
A balanced meal | Inexpensive meal
Preheat oven to 180°C (thermostat 6).
Drain and dice the tomatoes.
Cut the Brie au Bleu ILE DE FRANCE® into small pieces.
Coarsely chop the nuts.
Mix the flour, powdered almonds and baking powder in a large bowl.
In another bowl, beat the eggs with the cream, olive oil and curcuma.
Add salt and pepper. Add the nuts, diced Brie au Bleu ILE DE FRANCE® and sun-dried tomatoes to the liquid mixture.
Pour the liquid mixture into the flour and mix very quickly, without working the dough. ¾ fill the greased muffin tins and bake for 10-15 minutes. Test with the tip of a knife.
Serve the muffins hot or warm with salad.