The savory muffins with olive pâté are perfect to serve for a brunch, a tasty appetizer, a buffet or a cold dinner. I served them with buffalo stracciatella and diced yellow cherry tomatoes. Delicious!
Soft, without butter. They stay soft for a couple of days if stored in food bags.
The savory muffins are the savory alternative to the classic sweet muffins, they are single-serving rustic cakes that are soft and flavorful with Anglo-Saxon origin.
If desired, you can enrich the batter with cubes of speck, ham, bacon, or other cold cuts to make them even tastier.
For this recipe, I used the EasyMontali black olive pâté contained in this month’s Degustabox.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.45 (Kcal)
- Carbohydrates 27.49 (g) of which sugars 2.00 (g)
- Proteins 6.91 (g)
- Fat 12.89 (g) of which saturated 3.35 (g)of which unsaturated 1.23 (g)
- Fibers 1.11 (g)
- Sodium 457.63 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MUFFINS WITH OLIVE PÂTÉ
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 3.4 oz milk
- 3.5 tbsp extra virgin olive oil
- 1 tsp dry yeast
- 1 egg
- 1 oz Parmigiano Reggiano DOP (grated)
- 1 pinch salt
- 1.8 oz black olive pâté
Tools
- 2 Bowls
- 12 Muffin Cups
PREPARATION OF SAVORY MUFFINS with olive pâté
In a bowl, sift all the dry ingredients: flour, starch, and yeast.
In another bowl, beat with a whisk the liquid ingredients: the egg, the oil, and then add the grated Parmigiano.
At this point, add the milk, the salt, and the black olive pâté. Mix everything.
Finally, add the sifted flours, working to obtain a lump-free mixture. Let the dough rise, covered with plastic wrap, for at least an hour.
Then transfer the mixture into muffin cups, filling them 3/4 of the way.
Let them rise for another hour and then bake in a preheated oven at 350°F in the center of the oven.
Let them cool and then fill them as you prefer.
Adriana’s Tip
They can also be frozen once cooked, to always have them ready when needed.
