Tag: muffin

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.

Polenta muffin – polenta muffin recipe – Italian Cuisine

2 cook porridge


First of all, prepare the polenta: bring the water to a boil, then pour the cornmeal to the rain, stirring.
Continue to cook, stirring constantly, until the polenta is cooked: you will notice it because it will start to peel off the walls (it will take about 7-8 minutes). At this point add salt, butter and Parmesan.

At this point prepare u sauté with garlic and oil, then add the mushrooms clean and cut into slices.
Cook for a few seconds, then season with salt and pepper.
Preheat the oven to 180 degrees.

Now start to assemble the muffins: cover the bases and the edges of 12 slightly muffin molds of oil with 3/4 of your polenta.
Stuffed with mushrooms and add a little 'stracchino in each cake, then cover the filling with the remaining polenta.

Sprinkle some Parmesan on each muffin. If you want you can also add a drop of oil or a small piece of butter.
Then bake in a preheated oven at 180 ° C and cook for about 20 minutes.

Polenta muffins are ready, you can serve them warm or lukewarm, the choice is yours.

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