Savory Cheese Herb Muffins

Ingredients

• 500 g flour
• 20 g fresh yeast
• 1 tsp salt
• 1 tsp sugar
• 250 ml buttermilk (lukewarm)
• 100 g yogurt
• 1 egg
• 40 g liquid butter (for brushing)
• flour (for working)
• 1 bundle arugula
• 0.5 bundle sage
• 60 g grated cheese (e.g., Greyerzer or Emmental)
• 1 tbsp butter
• 1 Shallot
• Nutmeg (freshly grated)

Instructions

1. 1.

   Sift flour into a bowl and make a well in the center. Crumble yeast into it and add some lukewarm buttermilk. Stir with a bit of flour from the rim and sugar to form a pre‑starter. Cover and let rise for about 20 minutes. Then knead the remaining dough ingredients with hand mixer beaters until the dough releases from the sides. Cover and let rise again for another 30 minutes in a warm place.

2. 2.

   Peel and finely chop the shallot. Wash, dry, and finely chop arugula and sage. Sauté the shallots in hot butter until translucent, remove from heat, and mix in the herbs. Let cool, then combine with cheese and a touch of nutmeg.

3. 3.

   Knead the dough on a floured surface again, divide into 12 pieces, and shape into flat discs. Fill each disc with the herb‑cheese mixture, seal the edges, and form into balls. Place in a greased muffin tin. Brush with liquid butter and let rise for another 20 minutes. Bake in a preheated oven at 180°C for about 20–25 minutes until golden brown.