Baked Cheese Muffin Souffle
6 servings
Baked Cheese Muffin Souffle is delicious to eat hot or cold. Its preparation is easy and quick.
Ingredients: sauce
| 100 g | Honey |
| 60 g | Raisins |
| 100 g | Sliced grapes |
| 50 ml | Apple cider vinegar |
| 1 small | Cinnamon stick |
Ingredients: muffin
| 260 ml | Milk |
| 120 g | Butter |
| 100 g | Wheat flour |
| A pinch | Salt |
| ½ tsp | AJI-NO-MOTO® |
| 200g | Parmesan cheese |
| 80g | Shredded cheddar cheese |
| 4 big | Egg yolks |
| 4 big | Egg whites |
- Mix all ingredients for sauce, let it on slow fire until boiling and a bit thicker. Keep aside.
- To make the muffin, boil milk in a pot on low heat and allow it to simmer for 2 minutes. Let it cool.
- In a saucepan, melt the butter, add in the flour, salt and AJI-NO-MOTO®, mix well.
- Add the butter mixture to the milk, mix it using a wooden spoon. Keep aside.
- In another bowl, whisk the egg whites until stiff.
- Add in cheese and the egg yolks into flour mixture. Set aside.
- Spoon the white egg into flour mixture. Mix it gently.
- Spoon into muffin tins and bake at 150’C for 15 – 20 minutes.
- Serve with the sauce.
AJI-NO-MOTO® Recipes
