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I NOSTRI CONSIGLI CULINARI
Savoury Muffins with Bresaola della Valtellina IGP and Provola Cheese
Savoury Muffins with Bresaola della Valtellina IGP and Provola Cheese
Ingredients
SAVOURY MUFFINS WITH BRESAOLA DELLA VALTELLINA IGP AND PROVOLA CHEESE
Ingredients:
Makes 10-12 muffins
2 eggs
50 grams butter, melted
200 ml milk
250 grams flour
Parmesan, grated
100 grams mild provola cheese, chopped
1 package Bresaola della Valtellina IGP, cut into strips
1 tablespoon baking powder
Salt and pepper
Rosemary, finely minced
Procedure
SAVOURY MUFFINS WITH BRESAOLA DELLA VALTELLINA IGP AND PROVOLA CHEESE
Put the eggs, melted butter and milk in a bowl and mix together.
In another bowl, mix together the dry ingredients: flour, Parmesan, provola, Bresaola della Valtellina IGP, baking powder and salt, pepper and rosemary to taste.
Add the wet mixture to the dry mixture and stir gently together.
Butter muffin moulds and sprinkle with flour or breadcrumbs, then fill two-thirds full with the batter. Bake in a 180°C oven for 20-25 minutes, using a toothpick to check when the muffins are cooked through.
