The Potato, Olive, and Oregano Muffins are a very tasty recipe that I prepare for snacks with friends, pairing them with sweet dishes to satisfy all my guests’ tastes. Very easy to prepare, they are also quite quick to bake… the result is excellent. I would like to point out that for my recipes, I almost exclusively use products from organic farming. Not only do they enhance flavor, but they are also healthier.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 16 muffins
- Cuisine: Italian
Ingredients
- 2 1/3 cups type 2 flour
- 2/3 cup dehydrated potato flakes
- 1 medium onion
- 2 tbsps pitted Gaeta olives
- 2.1 oz guanciale
- 2.1 oz grated Pecorino Romano
- 2 Eggs
- half a glass of extra virgin olive oil
- 1 tbsp dried oregano
- to taste salt and pepper
- to taste Water
- 1 packet of organic baking powder for savory cakes
Preparation
As always, before starting, I suggest you prepare your ingredients in different bowls, already weighed.
This will make your work easier.
Rehydrate your potato flakes with the necessary water as described on the package.
In a large bowl, crack the eggs, beat them, and gradually incorporate the reconstituted potato puree.
Add the oil, sifted flour, and baking powder.
If, while mixing, you find the mixture too solid, add water little by little.
Once the right consistency is reached, add the rest of the ingredients to the mixture.
Taste and adjust with salt and pepper.
Preheat the oven to 350°F.
Take your muffin molds, line them with paper liners, and with a small ladle, pour the mixture inside.
Bake for about 35/40 minutes.
Let them cool, remove the muffins from the molds, and serve them on a serving plate.
Notes
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