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- 3 eggs
- 150 grams of flour
- 1 packet of dry yeast
- 10 centiliters of sunflower oil
- 12 centiliters of milk
- 70 grams of grated Emmental cheese
- 500 grams of hourskin
- 1 C. salt
- white pepper
- 1/2 tsp. teaspoon food coloring to accentuate the orange
Preparation 15 mins
Cooking 1 hour
Preheat the oven to 180°C (th.6).
Peel the hourskin, cut it into pieces and put them in a large saucepan filled with water.
When boiling again, cook for 30 minutes.
Drain and blend in a blender until you get a puree.
In a bowl, put the sifted flour and baking powder then add the eggs and whisk.
Gradually add the oil and mix.
Add the milk and mix.
Add the Emmental and mix well again.
Add the hourskin puree and mix well until you get a uniform color.
Add salt, pepper and food coloring and stir well.
Pour everything into lightly buttered muffin tins and bake for 30 minutes.
If using a loaf tin, bake for 45 minutes. It is possible to replace the hourskin with hourskin or hourskin or grated carrot. Food coloring can be removed. It is possible to replace the white pepper with 5 turns of the black pepper mill.