Ingredients

• 4 whole eggs

• 20 cl of liquid cream

• 200 g of Blédor Self Raising flour

• 100 g of grated emmental 

• 150 g of smoked marlin

• 20 g of unsalted butter

• Chopped Parsley

• fine salt

• black pepper from the mill

Preparation

• Preheat your oven to th.6-7 (190°C).

• Melt the butter in a saucepan or in a microwave oven and let it slightly cool.
• Cut smoked marlin into small dices.
• Mix the eggs and the sifted flour. Then add the liquid cream, warm melted butter and baking powder.
• Then stir in the smoked marlin, grated Emmental and parsley, salt and pepper at your convenience.
• Pour the mixture into muffin tins, filling them 2/3 full
• Place your muffins in the oven and bake for 20 minutes at th.6-7 (190°C). At the end of baking, remove your muffins and let them cool for a few minutes before removing them from the pan.