Cheese & Rosemary Madeleine

It was light and yum :)
I used Emmantel instead and sprinkled some Parmasen on top and it worked well :)




INGREDIENTS
1/3 cup flour
1 tsp baking powder
1/4 tsp fine sea salt
1 egg, lightly beaten
1/3 cup plain yogurt
1/4 cup parm or Swiss Gruyere cheese, grated
1 tbsp rosemary, minced

DIRECTIONS
1. 425F.
2. Combine flour, baking powder, salt, egg and yogurt in a food processor or blender; add cheese and herbs.
3. Spoon batter into madeleine molds and bake in the centre of the oven for 10 mins. Remove and let cool in mold for 10 mins before turning onto a rack to cool further. Store in a ziploc bag at room temp for up to 3 days.