These delicious savory muffins can be a good idea for your finger-food nights and parties. They also a healthy snack for when you crave some nibble food whilst watching a movie, chat with your friends or reading a nice book.
They are moist and cheesy. If you don’t eat them on the same day, you can warm them up in the oven to make the cheese soft again, as they must be stored into the fridge.
I hope you will enjoy them!
Ingredients
- 300 gwhite spelt flour (or white flour type 1)
- 200 ggreek yogurt
- 200 gItalian provolone cheese
- 150 mlmilk
- 100 mlextra-virgin olive oil
- 100 ggrated Parmesan cheese
- 70 gsundried cherry tomatoes
- 10 gbaking powder
- 3eggs
- 3 spoonspitted sliced olives
- 1courgette
- 1 teaspoonground nutmeg
- 1 teaspoonground black pepper
Preparation
– put the eggs, the shaved Parmesan cheese and the ground spices into a bowl;
– whisk them together till you get a frothy cream;
– add the Greek yogurt and mix well;
– sift the flour and the baking powder onto it and mix well till they get completely absorbed;
– add the oil and mix well till it gets absorbed completely;
– add the provolone cheese (cut in small cubes)
– separate the thus obtain mixture into 3 small bowls;
– add the olives to one bowl, the tomatoes to the second one and the shaved courgette to the last bowl;
– pour the mixtures onto a muffins baking tray;
– bake at 165 degrees for about 20/30 minutes;
