The savory vegetable muffins with a gooey provola center are soft and flavorful, perfect for appetizers, buffets, or a tasty snack.
Easy to prepare, combining fresh vegetables and gooey cheese for an irresistible result.
Many vegetables mixed together have created a wonderful delight that I’m sure will win over even the kids who don’t like vegetables.
And then there’s a gooey provola center to further entice this little gem, with numerous beneficial properties.
If you love vegetable dishes, check out these other tasty recipes below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients you will need to prepare the savory vegetable muffins with a gooey center
- 14 oz pumpkin
- 14 oz potatoes
- 3 carrots (3 medium carrots)
- white onion (1 onion, you can use whichever you prefer)
- 1 leek (1 whole small leek)
- 1 egg
- 2 oz grated parmesan cheese
- 1 tbsp breadcrumbs
- to taste pine nuts (to taste)
- to taste mixed seeds (linseed, sunflower, pumpkin seeds, whatever you like)
- 1 tbsp milk
- 1.75 oz smoked provola cheese (you can use provola or mozzarella or another stringy cheese)
Tools
I placed the batter in muffin cups, just like you would for sweet muffins. If you don’t have them, you can grease or butter the baking tin and then dust with flour (so they don’t stick to the pan).
- 1 Bowl
- 1 Knife
- 1 Fork
- Muffin Tins
Steps
In a pan, cut into pieces all the vegetables (onion, leek, potatoes, carrots).
Add the pumpkin after 10 minutes of cooking because its flesh is much softer and cooks faster.
Add oil and salt as shown in the images below and start to soften.
After 10/15 minutes, add the pumpkin and let it cook until everything becomes like a puree.
Make sure to dry the cooking liquid well otherwise the batter might be too watery.
In a bowl, beat the egg with parmesan and adjust salt.
At this point, add the cooked vegetables (which we have let cool a little) and mix well.
Now also add the breadcrumbs. If the mixture is too soft, add 1 or 2 more tablespoons of breadcrumbs.
The mixture should be of medium softness, neither solid nor soft.
Take the muffin tin and if you have them, put paper cups inside.
If not, butter and flour the molds that will hold the batter.
Add a bit of breadcrumbs to both the bottom of the cup (if using cups) and the surface of the muffin.
Take the cheese cubes and place them in the center of the muffins.
Now it’s time for the seeds and pine nuts to seal everything.
A very light drizzle of oil (very little) and into the oven at 350°F, static mode for about 20/25 minutes.
Always check the cooking with a toothpick and adjust the times based on your oven.
So good, let me know if you’ll make them again.
Storing the savory vegetable muffins with a gooey center
If there are any leftover savory vegetable muffins with a gooey center, store them in the fridge.
Duration: 1–2 days
Method:
Let the muffins cool completely and place them in an airtight container.
Note: the provola will solidify, so to regain the gooey center you should reheat them before serving
FAQ
Did you like the recipe for savory vegetable muffins with a gooey provola center?
If you did and you’d like to, please rate and review with the stars below.
If you give me 5, it will obviously be the highest approval.
THANK YOU FROM THE HEART
