Suzanne’s recipe 6 – 2014 Petits Gâteaux salés aux Lardons et aux Herbes de Provence
I always seem to end up with bits and pieces of cheese left over from a meal; I never throw them out as I can use them in a recipe. This weekend I needed to make something for a picnic so I decided to make some savoury muffins. I checked out my food stock to see what I could use. I found some well smoked “lardons” bacon pieces, an onion, some really old, hard Tomme de Savoie and some Fromage frais in the fridge. I reckoned that if I added some Herbes de Provence, this was going to make some tasty muffins. I was delighted by the result, the aroma of the Herbes floated out of the cooked muffins and we enjoyed them while we sipped some bubbles and listened to the Opera in the Garden at Springfield. I froze a few and had them a few days later, heated up with a slice of butter, they were equally delicious.
Ingredients for 12 muffins:
- 125ml Fromage frais from the French Market shop
- 1 teaspoon Herbes de Provence from the French Market shop
- 1 cup grated hard cheese such as Comte or Tomme de Savoie from the French Market shop
- 250g Lardons – (Bacon pieces)
- 2 Eggs
- 1 onion
- 750g flour
- 4 teaspoons baking powder
- 2 teaspoons pepper
- ½ teaspoon salt
- 250ml Milk
- 125ml ordinary cooking oil
- Heat the oven to 190C degrees.
- Grease the muffin cases and put on a flat baking tray
- Chop bacon into small pieces, fry in a pan until crisp.
- Remove from pan and place in a bowl, put aside 1 large tablespoon of bacon bits to use for topping.
- Peel and finely chop the onions
- Fry onions gently in the bacon fat in the pan until translucent.
- Grate the cheese and put in a bowl, put aside 2 tablespoons for topping.
- Sift flour and baking powder into a large mixing bowl
- Add the Herbes de Provence, rest of the grated cheese, salt and pepper and mix together.
- Add the rest of the bacon and onion and stir well into the flour so that they are coated all over.
- In a separate bowl whisk together the milk, eggs, oil and Fromage Frais.
- Add the liquid mixture slowly to the dry ingredients and stir carefully until everything has mixed well together.
- Fill the muffin cases 3/4s full with the mixture.
- Sprinkle tops of muffins with the bacon and grated cheese that was set aside.
- Bake for 20 to 25 minutes until risen and golden.
- Serve hot with butter or cold as a savoury snack.
I recommend serving these lovely fragrant muffins with a chilled glass of brut sparkling wine or a chardonnay.