Tag: muffins

Recipe Orange flavored muffins – Italian Cuisine

Ingredients

500 g flour
250 g milk
130 g sugar
100 g butter
100 g fresh cream
25 g fresh brewer's yeast
1 pc egg
cinnamon powder
Orange
salt

Duration: 3 h 15 min

Level: Middle

Dose: 10 people

For the recipe of orange-flavored focaccine, cool the milk and mix it with the crumbled yeast and 80 g of sugar, then mix the egg. Season the soft butter with the orange 1/2 rind. Mix the flour with a pinch of salt and mix it first with the milk mixture and then with the butter. Knead the dough until it is soft and elastic. Pick it up with a ball, flour it lightly, place it in a bowl and cover it with the film. Let it rise in a warm environment until the volume has doubled (about 1 hour). Flour the work surface and roll out the dough with a rolling pin 1 cm thick. Cut out 8-10 discs (ø 10 cm). Place them on a baking sheet lined with baking paper and let them rise at about 26-27 ° C: the volume should double. Then punch them with your fingers to make them look like muffins. Thicken the cream with a whisk, then mix in a teaspoon of cinnamon and grated orange zest. Distribute it on the buns, sprinkle with the remaining sugar and bake at 190 ° C for about 25 minutes.

Recipe Muffins with mortadella, pistachios and tomato – Italian Cuisine

Ingredients For focaccia (12 pieces)

300 g flour 0
300 g Manitoba flour
100 g whole wheat flour
35 g dried mother yeast
1 pcs malt sachet
salt
extra virgin olive oil

Ingredients For the filling (1 focaccia)

60 g thick sliced mortadella
60 g hulled spinach
40 g curly salad
20 sweet and sour onions
3 pcs of tomato slices
extra virgin olive oil
shelled pistachios
salt

Duration: 3 h 20 min

Level: Middle

Dose: 1 people

For the recipe of focaccia with mortadella, pistachios and tomato, mix the 3 flours, combined 270 g
of water, 30 g of oil, yeast and malt (or 1 teaspoon of sugar) and begin to mix. Also add 10 g of salt and knead. Grease the mixture above and below, place it in a bowl and let it rise in the oven with a pan of boiling water (spreads moisture) for 45 minutes. Then divide the mixture into 12 portions; work them briefly shaping them into balls; put them on a tray and let them rise for another 30 minutes. Crush the balls in muffins and transfer them to an oiled baking pan. Emulsify 1 tablespoon of water with 2 tablespoons of oil and a pinch of salt and brush the buns. Tap them with your fingers, creating depressions; let it rise for another 45 minutes. Bake the buns at 190 ° C for about 15 minutes. Take them out of the oven and let them cool, before cutting them in half and then stuffing them.
FOR THE TASTE (1 focaccia): Blend the spinach together with the onions, 1 tablespoon of oil and a pinch of salt, if necessary, until you get a green sauce. Peel the salad and chop it roughly. Cut a muffin in half and toast it in a pan. Let it cool before stuffing it. Spread both halves with a little sauce, topped with mortadella, curly salad and tomato slices. Complete with some chopped pistachios.

Cornbread muffins for Thanksgiving Day – Italian Cuisine

An American recipe that can not miss in the classic Thanksgiving menu. We offer it as a single portion, to be served salty or sweet

The cornbread and the Corn bread that prepares in the United States for the Thanksgiving Day (this year on November 22nd), but not only.
It is an exceptional accompaniment for many dishes, especially when the dressing is particularly rich, being a bread tall and spongy which absorbs sauces and sauces.
We want to propose it to you today single-portion version, in the form of muffin.

How to prepare the cornbread muffins

Stir in a bowl 200 g of corn flour, 1 teaspoon of bicarbonate, 1 teaspoon of salt and 3 tablespoons of sugar and in another container beat with a whisk by hand 200 ml of whole milk, 100 g of eggs (without shell) e 50 g of melted butter warm. Add the two compounds, always mixing with a hand whisk to remove the lumps.
Pour everything into a greased and floured muffin pan and cook for 30 minutes at 180 °.
Someone likes adding doughs into the dough canned corn kernels to feel its consistency under the teeth. We advise you to try why it's worth it.
If you want to enrich them further you can do it with some steamed vegetables left quite crispy. Some broccoli florets, for example, would be particularly good!

Same recipe, different molds

We have proposed the corn muffins, but with the same recipe you can prepare an extraordinary one bread in the box cooking the mixture inside a plumcake mold.
If you love sweets, instead, you can turn the cornbread into a cake adding a little sugar at the dose of the basic recipe, a little 'of cinnamon and, why not, nuts and raisins.

How to serve the cornbread

The cornbraed should be brought to the table cut into cubes or, as we have suggested, in single portions.
The important thing is that it is quite tall and soft so that you can pick up the most tasty and tasty condiments.
Keep it well covered and in a dry place for two days at the most and eat it before it gets too dry. Since this is a typical Thanksgiving dish, the famous stuffed turkey, sweet potatoes, pumpkin or bean soup, bread and chestnut filling and classic pies, pumpkin pie or pecan, will also be on the table along with this delicious bread. pious.

5 errors of the pumpkin pie

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If you want to try the cornbread muffin you just have to put yourself in the kitchen with our recipe in hand.
Take a look at the first our tutorial to also discover some interesting variations.