A muffins recipe found in “10 inspirerende oppskrifter med
Jarlsberg” (10 inspiring recipes with Jarlsberg)
published by Tine
2 dl [0,4 pt] milk
1/2 dl [0,1 pt] flour
3 dl [0,6 pt] corn flour
1 tablespoon sugar
3 teaspoons baking soda
1 teaspoon salt
A little white pepper
4 tablespoons soft butter
100 g [3,5 oz] Jarlsberg
5 tablespoon olive oil
1 bunch of leaf parsley
1 clove of garlic
1 dl [0,2 pt] walnuts, very roughly chopped
1/2 dl [0,1 pt] cashew nuts, very roughly chopped
salt and pepper
This is what you do
 Set the oven to 220 C / 390 F. Whip together milk and eggs.
 Mix together flour, corn flour, sugar, baking powder, spices and butter in a separate bowl. Then add the liquid and stir. Distribute the batter into muffin moulds. Feel free to use the American, strong variety to make them stand better.
 Cut the cheese into pieces and push them into the batter. Cook in the middle of the oven for about 15 minutes. You can also use the batter for a round bread using a cake bread mould, about 20 cm / 8 inch in circumference.
 Mix the ingredients for the nut pesto. Run the mixture in a food proccessor till you have rough pesto. Server the corn muffin with extra Jarlsberg, nut pesto and if you like, some cured ham.