Who said that muffins are only sweet? These vegetable
muffins are perfect for an appetiser and are a nice way to get children to eat
You can choose the vegetables you like, we chose peas,
courgettes and dried tomatoes; then we added a few cubes of provolone cheese to
create a delicious stringy heart!
Here is the recipe for 12 muffins
- 150 g mixed vegetables to taste (we chose peas and courgettes)
- 50 g dried tomatoes in oil
- 50 g diced provola cheese
- 180 g 00 flour
- 100 ml milk
- 100 ml evo oil
- 3 eggs
- 100 g grated Parmesan cheese
- salt and pepper to taste
- 1 sachet of yeast for savoury pies
First prepare the vegetables: cut the courgettes into
cubes and sauté them in a pan with a little oil and the peas, season with salt
and set aside to cool.
Drain the dried tomatoes well and cut them into small
In a bowl, beat the eggs with the milk and oil, add a
pinch of salt and pepper and, a little at a time, the flour sifted with the
baking powder. Add the cooled vegetables and the chopped dried tomatoes and
stir with a spatula to mix well.
Prepare muffin tins with butter and flour, pour a
generous spoonful of the mixture and place a couple of provola cheese cubes in
the centre. Now cover with another spoonful of mixture. Proceed in this way for
all the ramekins. Bake in a preheated oven at 180° for about 25 minutes,
checking the baking time with a toothpick.