Cheese lardons pepper muffin | Corman International

Ingredients

• 125 g flour for shortcrust
• 100 g Fontina, cut into small cubes
• 180 g smoked lardons
• 130 g sweet red pepper
• 50 g shallots
• 98 g Traditional Butter 82% fat – Block
• 250 g whole milk
• 200 g greek yoghurt
• 350 g eggs
• 10 g erythritol
• 6 g salt
• 60 g grated Grana Padano
• 20 g baking powder
• 365 g polenta bramata (coarse grain)
• 100 g mozzarella
• SQ Sculpture 30.2% fat