Escargot in mini muffins

1. Peel and chop the onion finely. In nonstick skillet, make sweat and brown in a little olive oil. Preheat the oven to 180°C (th. 6).

2. In the bowl of a mixer, mix the eggs with the flour, then yeast, milk, grated cheese and olive oil. Season and add the onion.

3. Squeeze the garlic. Mix it with the parsley and a teaspoon of flour, season. Drain the escargots, fry them in butter, and add the parsley mixture.

4. Fill the small silicone muffin molds with the mixture. Insert an escargot. Bake for 20 minutes.

Photo credit: Sucré Salé