INGREDIENTS

6 slices of bacon
50g Parmesan
3-4 sprigs of thyme
1-2 sprigs of rosemary
1 garlic clove
1-2 tbsp. cream
100g flour
3 tbsp. olive oil
1 egg
1 tsp. baking powder
1 pinch Cayenne pepper
1 pinch of salt

HOW TO MAKE IT

1. Generously grease the hollows of 2 STAUB snail pans with butter. Halve each of the bacon slices crossways, and line each hollow with a slice of bacon.
2. Pre-heat the oven to 360°F (180°C). Finely grate the Parmesan, pick the herbs and chop finely. Peel the garlic and chop finely. Stir it all with the cream, flour, olive oil, egg, baking powder, Cayenne pepper and a pinch of salt into a dough and then decant this into a piping bag.
3. Squirt the dough into the hollows lined with bacon. Place the snail pan on a middle slide-in rack of the hot oven and bake the muffins for about 15-20 minutes until they are golden brown.