Älplermagronen Muffins with Apple-Onion Jam

Method

1. Make the jam first. Slice the onion thinly and peel and cut the apple into 5 mm cubes. Melt half the butter in a 20 cm saucepan, add the onion and cook on medium-low heat for 14 min, adding the apple, brown sugar and cider vinegar halfway. When the liquid has cooked off and it looks glossy and jammy, turn off the heat and let it cool.

   Add in this stepButter 13 gOnion 1Apple 1Brown sugar 2 tspApple cider vinegar 2 tsp

   medium-low heat

2. Heat the oven to 200 °C. Cut the potatoes into small 1 cm cubes. Bring the water to the boil in a 18 cm pot on high heat, add the salt and potatoes and boil for 4 min, then add the macaroni and boil for 6 min more. It should still be quite firm, since it finishes in the oven. Drain and cool for 5 minutes.

   Add in this stepWater (for boiling) 1¼ LSalt 1 tspPotatoes 120 gSmall macaroni 100 g

   high heat

3. In a large bowl, beat the eggs with the cream, 70% of the cheese, the nutmeg, pepper and chives. Add the slightly cooled potatoes and macaroni and mix well. Make sure they are not piping hot, or the egg will scramble.

   Add in this stepEggs 1Double or heavy cream 60 mlGruyère, grated 56 gGround nutmeg 1 pinchBlack pepper to tasteChives or spring onion, snipped 1 tbsp

4. Grease 6 cups of a muffin tin thoroughly with the remaining butter, fill them to the top and press the mixture down firmly. Sprinkle with the rest of the cheese and bake at 200 °C (oven) for 18 min, until the tops and edges are deep golden.

   Add in this stepButter 13 gGruyère, grated 24 g

   oven

5. Leave in the tin for 5 min to firm up, then run a butter knife around each one and lift out. Top each with a spoonful of apple-onion jam and serve warm.