Easy peasy Reblochon cheese and yogurt muffins with fig, pear and apple salad
These butter-free yogurt muffins are a favourite of my kids who like as much making them with me as gulping them down. We love them too, they are so comforting and incredibly tasty. Warmly tucked in the heart of the muffin, the Reblochon’s unctuous texture and slightly nutty flavour are a delight to the mouth. Pair them with a colourful salad of oak leaf lettuce and seasonal fruits for a great dinner.

Easy peasy Reblochon cheese and yogurt muffins with fig, pear and apple salad

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Recipe by: Muffins recipe from Modes et Travaux (Oct 2008), salad recipe by me
Busy:20 min, Total prep time: 30 min
Serves: 4 (makes about 8 muffins) 
Prepare the muffins:

Preheat the oven to 180 degrees C.

Mix the flour with the baking powder.

Add in succession the eggs, yogurt, olive oil and pepper, mixing with a wooden spoon.

Once you have reached a homogeneous mixture, pour the batter into the cavities of a greased muffin tray or individual ramequins, filling them to 2/3 of their height.

Remove grossly the skin off the Reblochon with a knife and cut the cheese into as many cubes as you have muffins (i.e. 8 or 9)

Place the muffins in the oven. 4 minutes into the baking, stick a cube of cheese into each muffin. Try not to push all the way down as this would pierce the bottom crust that will have started forming on the muffins. The cheese, which is denser than the muffin batter, would then "leak" underneath. Don’t worry if the cheese sticks out on top, it will melt.

Bake for another 15 minutes or so, until the muffins reach a nice golden colour.

Prepare the salad:

Do this while the muffins are baking. Quarter the figs, core the pear and apple and cut them into segments.

Wash the lettuce and mix it with the fruit quarters. Add the oil and vinegar and gently mix.

Serve the muffins hot with the salad.

Prepare the muffins:

Preheat the oven to 180 degrees C.

Mix the flour with the baking powder.

Add in succession the eggs, yogurt, olive oil and pepper, mixing with a wooden spoon.

Once you have reached a homogeneous mixture, pour the batter into the cavities of a greased muffin tray or individual ramequins, filling them to 2/3 of their height.

Remove grossly the skin off the Reblochon with a knife and cut the cheese into as many cubes as you have muffins (i.e. 8 or 9)

Place the muffins in the oven. 4 minutes into the baking, stick a cube of cheese into each muffin. Try not to push all the way down as this would pierce the bottom crust that will have started forming on the muffins. The cheese, which is denser than the muffin batter, would then “leak” underneath. Don’t worry if the cheese sticks out on top, it will melt.

Bake for another 15 minutes or so, until the muffins reach a nice golden colour.

Prepare the salad:

Do this while the muffins are baking. Quarter the figs, core the pear and apple and cut them into segments.

Wash the lettuce and mix it with the fruit quarters. Add the oil and vinegar and gently mix.

Serve the muffins hot with the salad.

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Rating: 4.5/5 (2 votes cast)
Easy peasy Reblochon cheese and yogurt muffins with fig, pear and apple salad, 4.5 out of 5 based on 2 ratings
These muffins reheat very well the next day so you can easily make two meals out of one batch. They are also delicious eaten cold as snacks or as part of a lunchbox. Despite its creamy consistency, Reblochon has high water contents (more than 50%) so contains less fat than many other cheeses (25g for 100 g Reblochon). If you cannot find Reblochon, try using 225 g brie de Maux, coulomier, marroille or a nicely flavoured goat’s cheese instead.
Ingredients

For the muffins:
1/2 reblochon cheese
200 g flour
2 teaspoons baking powder
4 eggs
200g natural yogurt
4 tablespoons olive oil
Pepper

For the salad:
4 figs
1 pear
1 granny smith apple
1 oak leaf lettuce
2 tablespoons olive oil
1 tablespoon balsamic vinegar

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