How to cook cheese muffins to soup

You’ll need
    • Cupcakes with cheese crust:
  • 200g flour;
  • 150g spicy cheese;
  • 150g butter;
  • 2 egg yolks;
  • salt;
  • black ground pepper.
  • Muffins with mozzarella:
  • 300ml milk;
  • 6 tablespoons finely grilled corn grits;
  • 50g butter;
  • 0.5 teaspoon baking powder;
  • 1 egg;
  • 200 to mozzarella;
  • 4 tablespoons cottage cheese;
  • 0.5 cup sweet canned corn;
  • salt;
  • ground black pepper;
  • parsley greens.
  • Cupcakes with parmesan:
  • 1 cup milk;
  • 0.5 cup melted butter;
  • 0.5 cup sour cream;
  • 2.5 cups flour;
  • 0.5 tea spoons baking powder;
  • 1 egg;
  • 0.5 cup grated parmesan; 1 tablespoon
  • sugar;
  • salt;
  • 0.5 teaspoon dried basil.
Instruction
1

Prepare crumbly muffins with a mouthwatering cheese crust. Cut the flour with butter with a knife. Rub the spicy cheese, set aside a small part for a sprinkle, add the rest to the oil-flour mixture. Stir thoroughly and knead the dough. Roll it into a layer thick in a finger and cut the cupcake workpieces round.

2

Put the mugs of dough on a baking tray, grease with whipped yolks on top and sprinkle with the delayed grated cheese. Bake in pre-heated to 200oS oven. Serve hot by laying on a flat plate fastened with a napkin. Such muffins are very good with brine or other spicy sour soup.

3

To the broth or light vegetable soup of the type of minestrone prepare tender muffins with mozzarella in a Mediterranean flavour. Heat the milk, add the butter to it and bring the mixture to a boil. Stirring, fill the corngrouse in portions, mix until completely smooth and remove from the stove.

4

Cool the mass and add salt, pepper, baking powder and whipped egg to it. Stir thoroughly. Drain the liquid from a small jar of canned corn, rub the mozzarella, slice the greens. Put the corn grains, cottage cheese, chopped parsley and cheese in the dough. Mix everything well.

5

In the metal moulds for muffins lay out the paper sockets. In each pour the dough, filling no more than 2/3 of the volume. Preheat the oven to 180oS, put molds in it and bake until the finished products are covered with a blush crust. Serve two pieces per serving by laying cupcakes on a large flat plate next to a cup of broth.

6

Edible muffins with Parmesan will be a great addition to vegetable or mushroom soup puree. Whisk the egg, mix it with sour cream, milk and melted butter. Rub the parmesan. In a deep bowl, dry the flour, add baking powder, salt and sugar, grated parmesan and dried basil greens.

7

Portions pour in the flour mixture oil-milk mass and carefully rub with a wooden blade. Ready dough spread over silicone moulders for muffins greased with oil. Set the moulds on a baking tray and place it in a pre-heated to 200oS oven. Peking until the appearance of the golden crust. Serve hot.

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