The savory carrot and olive muffins don’t grease, don’t stain, and are very practical and convenient to take to school, work, or leisure. They can be made well in advance and stored in the freezer in special bags for consumption as needed. Then, just wrap the frozen muffins in baking paper or foil and put them in your lunchbox. They will have plenty of time to thaw until lunchtime and will be fresh as if just baked. The carrots give these delightful muffins the right moisture, a cheerful color, and a delicate flavor, while the olives and cheese add flavor without making them heavy. Finally, the presence of potato starch in the dough makes this rustic preparation much softer.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 7 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 cup All-purpose flour
- 3 tbsps Potato starch
- 1 tsp Salt
- 1 packet Instant yeast for savory preparations
- 3 tbsps Vegetable oil
- 1 cup Carrots
- 4 tbsps Milk
- 15 Green olives
- 3 tbsps Table cheese
- 2 Whole eggs
Preparation
1) Wash and trim the ends of the carrots. Grate them and put them in a blender. Add the vegetable oil and blend until you get a fairly creamy mixture.
2) Preheat the oven to 350°F. In the mixer bowl, first put the dry ingredients: the flour, the sieved potato starch and yeast, the salt, the cheese, and briefly mix them.
3) Add the whole eggs, the milk, the pitted and coarsely chopped olives, and the carrot puree. Mix all the ingredients for a minute or until they are all completely absorbed. The obtained dough will be creamy and quite thick.
4) Place 7 paper or aluminum muffin cups (in the latter case, the cups should be lightly oiled and floured before pouring in the batter) on a baking sheet and fill them three-quarters full, leaving about an inch from the top edge. Bake them halfway up in the preheated oven for about 20/25 minutes at most. Check the cooking by inserting a skewer into a muffin, which should come out perfectly dry. Turn off the oven and let them cool completely before enjoying or storing them in special freezer bags.
