Ingredients
250g farine100g of emmental cheese75g of Auvergne blue cheese30g of nuts70g fresh spinach60ml of olive oil2 eggs
240ml of vegetable milk2 tbsp of yeastMadagascar Pepper
Pink berries
Etapes
Chop the spinach and walnuts and cut the blue cheese into small cubes.
In a bowl, combine liquid ingredients (eggs, oil and milk).
In a second bowl, combine the dry ingredients (flour, yeast, nuts, a grind of pepper and a pinch of pink berries).
Lightly mix dry and liquid ingredients.
Add cheese and spinach and mix coarsely.
Pour the mixture into muffin tins.
Cook for 10 minutes at 220°C and then 20 minutes at 190°C.