Tag: muffins

Muffins that do not rise (the secret is yogurt!) – Italian Cuisine

When you want something soft, but you don't have time to wait. In these buns the yogurt in the dough is the solution

The yogurt scones I'm there perfect snack, but also the perfect aperitif, the perfect schiscetta and the perfect picnic. After such a premise of perfection you cannot fail to try them. Especially since they don't need to leavenedor rather, that rise directly in the oven.

Yogurt and yeast

Obviously you are wondering how these do it scones to be soft like leavened muffins, even without rising times. The secret is yogurt. Very often in fact, it is also used in sweet and savory cakes to stimulate the leavened in combination with the bicarbonate because the acidic ingredients combined with a leavening agent give rise to a chemical reaction that allows any dough to grow during cooking. Baking soda and lemon juice or baking soda and vinegar also work great.

The taste is that of a classic focaccia and yogurt is practically not felt.
They can be more or less soft depending on the processing and cooking: if you prefer them crunchy roll them out quite thinly, otherwise leave a thick layer.

Which yogurt to choose?

We recommend that whole Greek white because it is tastier and creamier and makes the texture and flavor more palatable, but you can also opt for a low-fat yogurt.
If you don't like yogurt, replace it with a spreadable cheese Philadelphia type, equally acid, although less creamy.

The recipe for yogurt scones

Ingredients

500 g of whole white Greek yogurt
600 g of self-raising flour (or 600 g of 0 or 00 flour and 1 sachet of instant yeast for 16 g savory pies)
extra virgin olive oil
coarse salt

Method

To prepare the muffins with yogurt just work self-rising flour and yogurt.
Our advice is to add the yogurt flour little by little until you reach the perfect consistency of a slightly more moist pizza dough.
Depending on the type of yogurt you will use and the flour, the doses may vary slightly, so you may need more flour. If you use the yeast separately, sift it and add it to the rest.
Be careful not to choose that of powdered beer because it wouldn't work the same way.
Once the dough is ready, just work it to make muffins because it does not need to rise.
Brush the scones with a little oil and season with coarse salt.
Bake at 200 degrees in a static oven for 15 minutes on a baking tray lined with parchment paper and lightly oiled.

variants

you can stuff the muffins by cutting them in half or you can add grilled or sautéed vegetables on the surface before baking.
You can also decorate them with of cherry tomatoes or with dried tomatoes and if you use one Greek fruit yogurt you can turn them into a sweet snack.
These muffins become sandwiches if instead of hanging them, leave them round and high.

Browse the tutorial now to find out more tips on preparing these buns

Purple potato muffins: the recipe – Italian Cuisine

Beautiful to look at, very good to taste. Here are our tips for preparing them: whether to make them in a sweet or savory version, you decide!

THE purple potato muffins they are delicious colored sweets that seem to come out of a fairytale book.
They are of this color because they take the color from purple potatoes precisely and they can be stuffed in many ways.
Prepare these muffin it is very simple and can also be made in salted version for a picnic, a snack, an aperitif.

The recipe for purple potato muffins

Ingredients

450 g of purple potatoes
180 ml of milk
150 g of brown sugar
80 g of water
60 g of seed oil
2 tablespoons of maple syrup
375 g of 00 flour
1 sachet of yeast
salt
cinnamon

Method

First boil the whole potatoes with the peel and once soft, mash them and let them cool very well.
As soon as they are cold, mix them with the milk and slowly add the brown sugar, oil, maple syrup and water.
Finally, the powders, then the flour and baking powder well sieved and plenty of cinnamon.
The mixture is now ready and you can pour it into the muffin mold lined with paper cups or oiled and floured.
Bake in a fan oven at 170 ° for about 30 minutes.

A particular consistency

These muffins are more humid classic muffins both because mashed potatoes make any dough softer and because there are no eggs that mounted would give more volume.
If you prefer very leavened muffins we suggest you work the ingredients with a planetary mixer or with whips to mix them perfectly and create air inside.

Chocolate variant

You can add some to the base compound dark chocolate chips and wanting a spoonful of bitter cocoa if you prefer a more delicious version, but you can also fill the inside of these muffins with one hazelnut spread cream.
When you pour the mixture into the mold, put a heart of hazelnut cream, or even almonds, in the center of each muffin and cover with another mixture.

Fruit variant

Potatoes have a very delicate taste that lends itself to many combinations.
That's why you can enrich these muffins too with apples or other fruit.
If you opt for the apples, cut them into thin slices and mix them with the dough or arrange them on the surface by cutting them to make a kind of flower.
They are also very good with blueberries and raspberries as well as beautiful to look at for the color shades that are created.
If you want to sweeten them and soften them a little, you can mix half a crushed banana in the dough and then add a tablespoon of extra flour.

Savory variant

To prepare salted purple potato muffins simply remove the sugars and add aromatic herbs and spices at will.
Then fill them with fresh herbal cheeses and grilled vegetables.
You can also make these muffins with classic or American potatoes, always obtaining different colors.

Find out more tips for making purple potato muffins in the tutorial

muffins with fava beans and salami – Italian Cuisine

They are ideal for a spring outing because they are easy to prepare and transport and because they feature a seasonal legume

The sunny days and the situation that is slowly returning to normal make us rediscover the desire to moments of relaxation and outdoor spaces, with bike rides or walks in the parks. A very simple way to appreciate these moments even more is to linger in the greenery for a stylish lunch break picnic with easy preparations, both to cook and to transport. An idea for this appointment are i muffins with fava beans and salami, appetizing, tasty, with a spring taste.

muffin-beans-and-salami

Properties and combinations of beans

Rich in iron, vitamin B1 and vegetable proteins, le Fava beans they are part of those legumes that they should be eaten regularly. They are low in calories, they prepare quickly and are easy to combine. add flavor minestrone and they are perfect reduced to puree accompanied by molluscs such as octopus or crustaceans. Unlike peas, lentils and beans, the beans can be consumed raw: an advantage both from the point of view of flavor, and from that of nutritional properties, because vitamins and minerals are not destroyed by cooking. The Fava beans they are fresh on the market in late spring and are perfect with cheeses, above all pecorino cheese, and with cured meats, such as ham, bacon and salami.

The recipe for muffins with broad beans and salami for the picnic

Ingredients

100 g of Kamut flour, 100 g of spelled flour, 100 g of shelled beans, 2 eggs, 180 g of cow's milk ricotta, 90 ml of fresh milk, 50 ml of extra virgin olive oil, 50 g of grated Parmesan cheese, 1/2 yeast sachet for savory pies, 80 g of salami, salt, pepper, fresh marjoram.

Method

First boil the beans and then remove the skin that covers them. In a bowl mix the flours with the yeast, add the milk, oil, ricotta, parmesan, eggs, salt and a pinch of pepper. Stir until the mixture is homogeneous, then add the beans, chopped marjoram and salami, cut into small pieces. Mix well and then pour into the previously buttered muffin containers. Fill them for 2/3, bake at 180 degrees for 20-25 minutes and once cooked, let them cool before turning them out. To be sure they are ready, prick them with a toothpick: if they come out dry then they will be cooked!

In the tutorial some more tips for a perfect result

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