Sbrinz-Curry-Muffins

This morning, I woke up thinking of Sbrinz-Curry-Muffins. I had made them once before and liked them. Sbrinz is a very hard Swiss cheese.

 (This is a picture of what's left in the bag after making the dough.)

After making sure I had enough of the ingredients, I set about making the muffins.

I chopped 100 g of dried tomatoes conserved in oil (weighed drained).

 

I cut the leaves from about 4 sprigs of basil into strips.

I mixed 200 g white flour with 2 teaspoons baking powder and 2 teaspoons of the Japanese curry powder from S&B. (Of course, other curry powder will work as well.)

 

I mixed 200 ml milk with 2 eggs, 2 egg yolks and 2 tablespoons of canola oil.

 

I added 100 g finely grated Sbrinz to that. After weighing the Sbrinz, I thought: "This won't fit into my measuring cup. I'll transfer it to a bigger bowl."

 

I added the resulting mixture to the flour-mixture and stirred until it became a smooth dough.

 

I folded the tomatoes and the basil into it.

 

I still had these disposable mini-muffin forms:

 

I thought: "Hmmm, should I grease them or not?" I couldn't remember if I had done it the last time. In the package directions stood nothing about greasing them, so I chose not to (which was a mistake). So using two teaspoons, I distributed the dough as evenly as I could among the molds.

 

I sprinkled the tops with the remaining Sbrinz cheese.

After about 10 minutes in the oven at 180°C, they looked like this:

I could barely wait until they had cooled. As soon as they had cooled enough so I could eat them, I tried them. Yum!

 

  Like I said, it had been a mistake not to grease the forms with a little margarine. I had to scrape much of each muffin from the paper cup with my teeth ;)

Using the Japanese curry powder proved especially yummy!