Today I prepared these Vegetable Muffins with Scamorza Cheese, a vegetarian appetizer or main course suitable for getting kids who usually don’t like eating vegetables to eat them. Easy to prepare and you can use any vegetables you have in the fridge, even if there are only a few. They are small rustic single-serving cakes, which is a plus. I used a silicone mold, but you can use classic aluminum or paper molds suitable for muffins.
Here are some more recipes for delicious muffin-based appetizers:
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 30 Minutes
- Portions: depending on the molds you use
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegetable Muffins with Scamorza Cheese
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup sunflower seed oil
- 1 packet instant yeast for savory preparations
- to taste salt
- 3.5 oz bell peppers
- 3.5 oz zucchini
- 3.5 oz carrots
- 3.5 oz scamorza cheese (also smoked)
- 2.8 oz black olives
Tools for Vegetable Muffins with Scamorza Cheese
- Bowl
- Whisks
Steps for Vegetable Muffins with Scamorza Cheese
As mentioned above, you can use any vegetables you like for this recipe. You can replace the ones I have indicated with eggplant, onion, cabbage, or even leftover boiled vegetables, just make sure to squeeze them well before adding them to the batter.
Start the preparation of the vegetable and scamorza muffins: Wash the bell pepper (you can use yellow, red, or green), cut it in half, and remove the seeds and internal filaments. Cut into strips and then into cubes.
.Do the same with the zucchini; if you have a zucchini with seeds in the center, I recommend removing them and only using the outer part.
Proceed as above with the carrot and the olives, and dice the provola or any other type of hard cheese. Set everything aside and continue with the batter.
Break the eggs into a bowl, and beat them using an electric whisk, adding a pinch of salt. While still whisking, slowly pour in the oil and milk. Gradually add the sifted flour with the yeast and continue whisking until you have a smooth and lump-free batter.
At this point, add the vegetables and cheese, another pinch of salt, and stir with a spatula or wooden spoon.
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Take the muffin molds. If you are using silicone ones, no need to grease and flour them. Fill the molds, remembering that they will rise during baking, so do not fill them to the brim.
Bake in a preheated oven at 340°F (170°C) and let them bake for about 25 minutes, the time will naturally vary depending on the molds you use. Always do the toothpick test before taking them out of the oven.
Once baked, let them cool slightly and serve them at the table.
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