With today’s recipe we take you-at least in imagination-to England. The muffin, in fact, is a popular dessert in the United Kingdom. Consumed (and adored), mainly, during the traditional tea time, it is a versatile dish that can adapt to a wide variety of preparations. Whether sweet or savory, you can never go wrong with the soft muffin.
By virtue of that last sentence, we decided to opt for something different from the classic (and timeless) chocolate muffin. We threw in zucchini, some provolone cheese, a sprinkling of Parmesan cheese and the ever-present bread flour. The result? Judge for yourself. But do so only after trying these delights.
That said, dash to the kitchen: you have a pan of savory muffins to make!
Ingredients for 9 savory muffins with zucchini
- 225 g old bread flour
- 125 ml of whole milk
- 50 g of spicy provolone cheese
- 40 ml of extra virgin olive oil
- 30 g of grated parmesan cheese
- 10 g cake yeast
- 2 eggs
- 1 zucchini
Preparation
In a bowl, combine all the “dry” ingredients: the flour, baking powder and Parmesan cheese. In another bowl, however, gently beat the eggs with a fork.
At this point, add theflour mixture to the eggs and mix everything together. Pour in the milk andoil as well. Give it a good stir and also add the provolone cheese (diced).
Et voila! Your muffin batter is ready to be baked. First, however, butter and flour a muffin tin. Divide the mixture into the mold, so that it fills at least 9 cavities (roughly, 1 tablespoon per cavity).
Finally, wash a zucchini and slice it from the long side, helping yourself with a peeler. Cut two strips from each slice and roll them over each dough to form a rose.
Bake in a static oven preheated to 200°C for about 20 minutes.
Bon appétit!
Thanks to Annunziata of Macchia’s Mood.
