Cupcake with cheese and herbs

Cupcake with cheese and herbs.

Very much I love cupcakes and traditionally cook their sweet and with lots of raisins.
But recently a friend treated me to a cupcake with herbs and cheese.
The taste is simply amazing and is great as an addition to light summer soups.



So, we need the cheese “cheddar”, flour, one small bunch of dill, chives, basil and parsley, eggs, milk, Dijon mustard, vegetable oil, and walnuts.

Three Cheese grated and finely chopped greens. In a deep tank mix 230 g flour, 180 grams of cheese, parsley, 1 tbsp. l. baking powder and add a pinch of salt and pepper.

In another bowl, combine wet ingredients: 80 ml of vegetable oil, 80 ml of milk, 4 pcs. eggs and 1 hour. L. Dijon mustard and stir thoroughly until smooth.
The liquid mixture was poured to dry weight, and mixed to form bubbles in the dough.
We spread the batter into cake pan and bake for 30 minutes in a preheated 180 ° C oven.
Then sprinkle the cake finely chopped walnuts and cheese and bake for another half hour.
Cake is ready when the wooden stick when you remove it from the test will remain dry.

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