The magic of savory muffins for your outdoor adventures
In a world where the fast pace seems to be the norm, it is important to take a moment to prepare food to take away, especially when on the move or planning a day outdoors.
With their mix of convenience and taste, they invite you to rediscover the pleasure of simple things and small breaks.
Making every occasion special, from solitary moments immersed in nature, to friendly outdoor gatherings.
In short, savory muffins are not just a take-away food; they are an invitation to stop and savor each bite, making every picnic a moment to remember.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 16
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flour, potatoes, cherry tomatoes, and smoked provolone and…
- 3 1/3 cups flour
- 1 cup potatoes, peeled, cooked, boiled
- 1 tsp compressed yeast
- 1 cup water
- to taste salt
- 40 cherry tomatoes
- 7 oz smoked provolone (Or small provolones, this quantity is enough, if you like, add more)
- to taste dried oregano
- to taste olive oil
Tools
A mixing bowl, a pot for the potatoes and the muffin tin
Steps
Boil the potatoes
After boiling the potatoes with the peel, mash them and place them in the bowl, add the flour and mix; dissolve the yeast in a little warm water and pour it into the dough, add warm water little by little, and mix well, finally add salt; you should obtain a soft mixture, give it another stir and let it rest for about ten minutes. Take your dough that will have already changed its appearance, knead well for about five minutes and it will take on a velvety consistency;
place in paper or silicone muffin cups with the help of two spoons and let rise until doubled
At this point, add the cherry tomatoes you have cut waiting for the dough to rise, and the provolone cut into pieces, an additional sprinkle of salt, and a drizzle of olive oil
Let rise in a warm place and bake at 392°F in a preheated oven.
Your savory muffins are ready! Delicious just out of the oven, delicious always!
I served them in small wooden crates that I had recycled with the purchase of the cherry tomatoes, painted with water colors, and added some touches to give a shabby style.
Like all baked goods, they are best fresh out of the oven, but the next day they retain an unexpected softness, thanks to the addition of potatoes in the dough. Let your creativity guide you to create other pairings.
