Recipes / Starter

3 ideas for savoury muffins: with Organic Sicilian sage, with Organic parsley from Emilia-Romagna and Organic Sicilian oregano

Difficulty Medium

20 MIN

In the oven

12 Portions

Ingredients

  • 2 eggs
  • 350 g flour
  • 40 g oil
  • 110 g milk
  • 15 g instant yeast for savoury baked goods
  • Cannamela Grinder Cap iodized salt
  • 50 g diced speck
  • 50 g pitted and chopped black olives
  • 1 teaspoon of Cannamela Organic Sicilian Sage
  • 100 g potatoes, carrots and peas
  • 50 g Provola or Caciocavallo cheese
  • 1 teaspoon Cannamela Organic parsley from Emilia Romagna
  • 80 g cherry tomatoes
  • 125 g strained mozzarella
  • 1 teaspoon Cannamela Organic Sicilian Oregano

Ingredients

  • 2 eggs
  • 350 g flour
  • 40 g oil
  • 110 g milk
  • 15 g instant yeast for savoury baked goods
  • Cannamela Grinder Cap iodized salt
  • 50 g diced speck
  • 50 g pitted and chopped black olives
  • 1 teaspoon of Cannamela Organic Sicilian Sage
  • 100 g potatoes, carrots and peas
  • 50 g Provola or Caciocavallo cheese
  • 1 teaspoon Cannamela Organic parsley from Emilia Romagna
  • 80 g cherry tomatoes
  • 125 g strained mozzarella
  • 1 teaspoon Cannamela Organic Sicilian Oregano
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Partners

Preparation

1

In a bowl whisk the eggs, oil, milk and salt together, then add in the flour and baking powder. Mix the ingredients together.

2

Divide the mixture equally into three bowls.

3

Muffins with Organic Sicilian sage: to a portion of the dough add the speck, olives and Cannamela Organic Sicilian sage. Mix the ingredients together.

4

Muffins with Organic parsley from Emilia Romagna: to the second portion add the mixed vegetables, diced Provola cheese and flavour with Cannamela Organic parsley from Emilia Romagna. Mix the ingredients together.

5

Muffins with Organic Sicilian oregano: to the third part, add the chopped cherry tomatoes, the diced mozzarella and flavour with the Cannamela Organic Sicilian Oregano. Mix the ingredients together.

6

Divide the three mixtures into the moulds of a greased Ø 7 cm muffin tin and bake at 175° for 25 mins. Remove from the oven and serve.

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