Cookbook Starters

Tricolor muffins

Starters

Difficulty	People	Time

Easy	4	10 minuti

Ingredients

160 g	00 flour
8 g	instant yeast for savory preparations
2	small eggs
50 mL	seed oil
110 mL	lactose-free milk Sterilgarda
120 g	cherry tomatoes
100 g	lactose-free mozzarella for pizza
20 g	lactose-free grated parmesan cheese
2 to taste	salt
2 to taste	black pepper
1 tablespoon	Dried oregano
q.b.	basil leaves

Prepare this recipe with:

Preparation

Cut the cherry tomatoes into 4 pieces and sprinkle them with salt, allowing them to lose some of their water.
Finely chop the mozzarella and pat it dry with kitchen paper.
Mix the dry ingredients in a bowl, so flour, baking powder, salt, pepper and grated cheese.
In a second bowl, whisk together the eggs, Sterilgarda lactose-free milk, and seed oil.
Preheat the oven to 180°C in static mode and, if using metal muffin moulds, butter and flour them.
Incorporate the liquids into the bowl with the flour and mix with a hand whisk until you have a smooth, homogeneous mixture without lumps.
Add the grated cheese and cherry tomatoes, reserving a few for garnish. Stir in the oregano.
Fill the pizza muffin molds with the mixture, filling them 3/4 full, as they will expand during baking. Garnish the tops with the remaining cherry tomatoes and more dried oregano, and bake. Bake the savory pizza muffins on the middle shelf of the oven for at least 20 minutes, testing with a toothpick before removing them (it should come out clean).
Once cooked, remove from the oven and let cool before removing from the molds. Serve the muffins warm or cold, garnished with fragrant basil leaves.

Social Wall