Today we're offering you an unusual recipe to surprise your guests with a super fluffy appetizer, or to treat yourself to an unforgettable savory breakfast.
Parmigiano Reggiano muffins are very flavorful and have a consistency more similar to bread than to classic sweet muffins. They can be eaten on their own or as an accompaniment to a light main course.
Grab a non-stick pan and let's get started!
Ingredients for approx. 12 Parmigiano Reggiano Muffins
To prepare the Parmigiano muffins, you will need:
- 4 eggs
- 200g all-purpose flour
- 2 tablespoons extra virgin olive oil
- 50-60g 36-month aged Parmigiano Reggiano
- Half a glass of milk
- Baking powder
- A pinch of salt
- One teaspoon of sugar
Preparing the muffins takes just over half an hour, plus the time to let them cool.
Method
Get two bowls, one large and one medium.
In the large bowl, sift all the dry ingredients except the salt: flour, baking powder, and sugar. Grate the 36-month aged Parmigiano Reggiano immediately before adding it to the flour, to maintain its freshness.
In the medium bowl, however, salt and beat the eggs, then add the milk and oil. When the mixture is smooth, you can gradually add it to the bowl with the flour, stirring with a wooden spoon and being careful not to form lumps.
Baking the Muffins
Preheat the static oven to 180°C (350°F).
While the oven is heating up, spoon the batter into the greased muffin tin. Don't fill it to the brim; leave some space for the dough to rise and achieve the typical muffin shape.
Bake for 10-15 minutes, checking with a toothpick that the inside of the batter is dry. Grate a pinch of Parmigiano over your muffins at the end of baking, if you want to achieve a delicious crispy crust.
When they are ready, remove the Parmigiano Reggiano muffins from the oven and let them cool in the air until they easily come out of the pan. Enjoy your meal!
