Rustic muffins filled with salami and diced provola cheese… a tasty idea to serve as an appetizer or add to a nice buffet alongside mini pizzas or focaccia. The muffins are super quick to prepare, tasty, and soft, thanks to the ricotta in the dough. Try them, they’re perfect for last-minute guests!
Here are more quick and tasty recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 196.07 (Kcal)
- Carbohydrates 12.58 (g) of which sugars 0.50 (g)
- Proteins 9.54 (g)
- Fat 12.04 (g) of which saturated 4.24 (g)of which unsaturated 7.13 (g)
- Fibers 1.18 (g)
- Sodium 246.18 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.6 cups spelt flour (or all-purpose flour)
- 7 oz oz ricotta
- 2 large eggs (large)
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 packet instant yeast for savory preparations
- 3.2 oz salami (diced)
- 3.2 oz provola (diced)
- salt
- herbs (to taste)
Tools
- Muffin Tin
- Paper Liners paper
- Bowl
- Hand Whisk
Preparation
Break the eggs into a bowl, add a pinch of salt, a handful of herbs to taste, the oil and the milk.
Mix well with a hand whisk.
Add the ricotta and blend it in using the whisk.
Then add the sifted flour and yeast, a little at a time. Mix with a spoon until you get a soft and homogeneous mixture (1).
Now add the diced salami and provola (white or smoked, your choice).
Distribute the ingredients by stirring with the spoon (2).
Divide the mixture into 12 paper liners, filling them about 2/3 full. Place the liners in a muffin tray, so they keep their shape (3).
Put the tray in a static oven at 356°F (or fan oven at 338°F), and bake the muffins for about 20 minutes, or until they are golden on the outside and dry inside.
The rustic muffins with salami and provola are ready, great as an appetizer or to accompany a nice buffet!
Tips and Variations
You can use spelt flour, all-purpose flour, or type 1 flour. If you find the dough is too thick, add an extra tablespoon of milk.
You can use salami from your region, not too aged, even slightly spicy if you like. In my case, I used soppressa veneta.
You can use provola or smoked scamorza, or even another string cheese.
Adjust the cooking time based on your oven and the size of the molds.
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