Muffin with tuna and grain mustard in the oven

Category: Bakery products
Kitchen: french
Muffin with tuna and grain mustard in the oven

Ingredients

Tuna in its own juice 1 b. (180 g)
Grain mustard (sauce) 4 tsp
Eggs 3 pcs
Butter 80 g (+15 g for smearing)
Milk 100 g
Grated gruyere cheese 100 g
Flour 200 g (+10 g for dusting the mold)
Baking powder 1 pack.

Cooking method

  • Prescribed by Catherine Moreau.
  • 1. Preheat oven to 160 degrees. Grease the mold with oil, sprinkle with flour. While the dough is being prepared, put the mold in the refrigerator.
  • 2. Pour flour and baking powder into a bowl, beat in eggs one at a time, add melted butter, mustard and milk. Knead the dough thoroughly.
  • 3. Add grated gruyere (I used parmesan) to the dough, then chopped tuna. Mix gently. Put in a mold and bake for 45-60 minutes. Willingness to check with a wooden toothpick.
  • Bon Appetit!!
  • Muffin with tuna and grain mustard in the oven Muffin with tuna and grain mustard in the oven
  • Muffin with tuna and grain mustard in the oven
  • Muffin with tuna and grain mustard in the oven
  • Muffin with tuna and grain mustard in the oven

The dish is designed for

4-6 servings

Time for preparing:

15 minutes. (+ 45-60 min.)

Cooking program:

Baking in the oven

Note

The cupcake turns out fragrant, mouth-watering and just melts (and disappears) in your mouth.

please
Yulichka what a wonderful cupcake turned out, handsome! I'll ask for a piece ... well, or two)))))
Bast1nda
An interesting option for a snack cake. Need to try. Can't you specify the size of the form?
Bianchi
please, Thank you! I also really liked it and justified my hopes - it turned out to be tender, tasty and easy to prepare.One piece will definitely not be enough


Added Sunday 13 March 2016 08:29 PM

Bast1nda, Form size 20 (top edge) х10х6 Thank you! A very good option! Recommend
please
Quote: Bianchi
One piece will definitely not be enough
Well .. Duc, that's why I decided to ask for the second one right away: lol: I like to have fun, especially fire eat)))
Bast1nda
Bianchi, if you can, I will clarify for myself. Tuna together with liquid, that is, knead right with it, or do you take it out and knead it? How is this liquid, will it not be superfluous?
Tumanchik
Julia, you have great recipes! Great how! I love the dough with this mustard! Thanks for the recipe - stuck!
I am sure that sardinella tuna and Russian Parmesan will not spoil the taste! I will adapt and report!
Lagri
What an interesting cupcake! Need to try.
Bianchi
please,
Quote: please
That's why I decided to immediately ask the second one I like to have fun, especially to eat)))
I will gladly share, I love it when someone eats well


Added on Monday 14 March 2016 04:03 AM

Bast1nda, I drained the liquid, because in the recipe 180 g, and in my can there was 250 g along with the liquid. Well, extra liquid is not needed there at all. And I just kneaded the tuna with a fork


Added Monday, 14 Mar 2016 04:13 AM

TumanchikThank you Very nice, Irochka, that you like my recipes!

Quote: Tumanchik
Russian parmesan will not spoil the taste
I also used Russian parmesan (on Sunday we even had rolling ball everything is sorted out), of course, if you do it with a Gruyere (real and) - there will be a bouquet of taste .. But even so it turned out very well I will wait for your report and feedback on the recipe


Added Monday, 14 Mar 2016 04:16 AM

Lagri,
Tumanchik
Yulia, already prepared to knead and .... and how much baking powder is in the package?

who writes recipes like that


And then our Julia completely disappeared? Nobody knows where has gone?
Tumanchik
In general, I baked it! Very tasty cupcake, but you see all the same flew with a ripper. Added 2 gr. - few. In the photo it is loose, but mine is dense. But still very tasty! Baked in a GF pizza maker, heated to 195 with the lid closed. Especially the bottom crust is delicious! Recommend!

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