Toasted cheese muffins made with Reblochon
French cheese muffins got a makeover when bakers and conectioners realised that Reblochon de Savoie – the creamy semi-soft raw milk cheese of the French Alps – produced an entirely different product to muffins made with semi-hard mountain cheese.
We based our version on the recipe on the Savoyard Reblochon website, because we also believe semi-soft cheese is perfect for these little breads (if made with yeast) or little cakes (if made with baking powder).
We used cermaic ramekins and tin cups with a 125 gram volume.
This is the yeast version. For the baking powder version go here.
We also used white spelt flour whereas soft white wheat flour is more suitable for the baking powder version.
- 250 g Reblochon cheese / semi-soft raw-milk cheese
- 250 g yoghurt
- 4 eggs
- 200 g white spelt flour
- 120 ml water, warmed
- 15 g yeast
- Black pepper, large pinch
- Salt, large pinch
- Oil, for greasing
Preheat oven to at 180°C.
Dissolve the yeast in the warm water.
Beat the eggs in the yoghurt.
Stir the seasonings into the flour, add the egg-yoghurt mixture followed by the yeast mixture.
Beat into an homogeneous mass.
Leave to rise for 90 minutes.
Pour or spoon mixture into greased cups or ramekins, two-thirds full.
Divide the cheese into the same number of cups or ramekins, push each piece into the centre of the muffin mixture.
Bake for 25 minutes until golden-brown on the top.
Serve hot or leave to cool completely, lightly toast under the grill.