Today’s delicious recipe is savory vegetable muffins with a provola heart.

Starting from the sweet recipe that I love so much, I thought, why not make a savory version too?

A lot of vegetables mixed together created a wonderful treat, which I’m sure will win over even those kids who don’t like vegetables.

And then there’s a little heart of provola to make this little gem even more tempting, with its numerous beneficial properties.

Are you ready to cook? You’ll love them…

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Cooking time: 20 Minutes
Cuisine: Italian

Ingredients

Here are the ingredients you will need

pumpkin (14 oz)
potatoes (14 oz)
3 carrots (3 medium carrots)
white onion (1 onion, you can use your preferred kind)
1 leek (1 small whole leek)
1 egg
grated Parmesan (2 oz)
1 tbsp breadcrumbs
to taste pine nuts (as you like)
to taste mixed seeds (flax, sunflower, pumpkin seeds, those you like)
1 tbsp milk
A few cubes smoked provola cheese (you can use provola or mozzarella or another cheese)

Tools

I placed the batter in muffin cases, just like for sweet ones. If you don’t have them, you can grease or butter the pan and then dust with flour (so they don’t stick to the pan).

Steps

Let’s see now how to assemble our savory muffins. First, cut all the vegetables (onion, leek, potatoes, carrots) into pieces and place them in a pan (we will add the pumpkin after 10 minutes of cooking, because its flesh is much softer and cooks faster). Add oil and salt as in the images below and start to soften them. After 10/15 minutes, add the pumpkin and continue to cook until everything becomes like a puree. Make sure to dry out the cooking liquid well, otherwise the batter might be “watery”.

Meanwhile, take a bowl and beat the egg with the Parmesan and season with salt. At this point, pour in the cooked vegetables (which we might have let cool a bit before adding) and mix well. Now we can also add the breadcrumbs. If the batter is too soft, add 1 or 2 more tablespoons of breadcrumbs. The mixture should be of medium softness, neither solid nor soft.
Now take our muffin pan and if we have them, place the paper muffin cases inside, otherwise butter and flour the molds that will hold our mixture. Pour it in, add a bit of breadcrumbs both at the bottom of the case (if using paper cases) and on the surface of the muffin. Now take the cheese cubes and insert them in the center. At this point, it’s time for our magnificent seeds and pine nuts to seal everything. A very light drizzle of oil (very, very little) and into the oven at 356°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.