Tag: muffin

Salty, fluffy and soft muffin recipes – Italian Cuisine

Salty, fluffy and soft muffin recipes


Fluffy cupcakes of Anglo-Saxon origin, similar to plum cake but smaller, savory muffins hold the counter to the best appetizers, for truly delicious appetizers

In addition to the infinite sweet versions we decided to dedicate ourselves to Salted muffins, to make happy all those who, in front of the choice, sweet or savory, opt for the most appetizing way. Savory muffins are perfect for enriching buffets and aperitifs and thanks to the single-portion format they are practical to serve and enjoy.

Savory muffins: we focus everything on the filling

With i Salted muffins we can give vent to creativity and desires and stuff them as we want, they are perfect for emptying the fridge of ingredients that we no longer know how to use, but without exaggerating with the quantities, the balances must be respected. To ensure the surprise effect you need a wow component, a streamlined part, use some cheese dark at your convenience, which during cooking will melt and spin properly. If you decide to enter i cured meat, choose one and it's your favorite, ham, bacon, coppa or mortadella, see for yourself. As regards the vegetables the important thing is that they are cut small and uniform, so that they have time to cook in the oven.

Savory muffins: we play with spices

Speaking of flavoring, le spices they can help you give more character to your savory muffins, you can use your favorite spice, thyme, oregano, marjoram or rosemary, chives and even chilli pepper. Again, don't mix too many spices, just one that goes well with the elements of the muffin.

Savory muffins: how to make them soft

To get gods soft muffins the fat component is fundamental, you can choose between milk, yogurt, oil, butter, mascarpone or other, do not eliminate it to obtain light versions, it is used to bind all the ingredients and to make the dough softer. Vegetables also play an important role, in cooking they release humidity and wet the dough, the same is true for any cheese or salami but cross the fats. Do not insert dry components such as almonds or walnuts, your muffins will be affected.

Be inspired by our collection of salty muffins

Chestnut muffins – chestnut muffin recipe – Italian Cuisine

»Chestnut muffins - Misya chestnut muffin recipe


Combine all the dry ingredients in a bowl: chestnut flour, sugar, yeast, cocoa and pine nuts (remember to keep a little pine nuts aside for decoration).
Mix well, then add the oil and then the milk, stirring until a homogeneous mixture is obtained.

Fill the buttered and floured forms up to 3/4 of the height, decorate with pine nuts and cook at 180 ° C, in a pre-heated oven, for about 15 minutes.

Allow the chestnut muffins to cool before serving.

Muffin recipe with robiola foam – Italian Cuisine

Muffin recipe with robiola foam


  • 300 g robiola
  • 300 g new-born spinach
  • 200 g milk
  • 150 g flour
  • 2 pcs eggs
  • baking powder for pies
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the muffin recipe with robiola mousse, beat the eggs and mix them with 200 g of robiola, 20 g of oil, a pinch of salt and freshly ground pepper. Then mix in the milk, flour and 1 teaspoon of yeast. Sauté the spinach with a little oil for 2-3 minutes; keep aside  g, chop the others and mix them with the mixture. Butter 13-14 muffin molds, sprinkle the bottom with a little flour and distribute the mixture. Bake at 180 ° C for about 25 minutes. Work 100 g of robiola with a pinch of salt and freshly ground pepper, until it has a creamy consistency, then transfer it to a pastry bag with the notched mouthpiece. Turn out the muffins, let them cool, garnish with the robiola mousse, complete with sautéed and served spinach.

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