Here's my second recipe using "Nettare Umbro" the amazing extra virgin olive oil produced by
"1 Minute srl" and sold by
Sfoodle.
Usually I make these muffins using the butter and this was the first time with the oil: let's say that I will never go back to the butter!
The oil gives them a fantastic flavour and a fluffy and light texture: they are simply delicious!
I matched them with a super easy olive tapenade but, I assure you, that they are perfect just eaten alone or as a substitute of the classic crackers with a board of cheese.
Ingredients
For the muffins
Plain flour 250 grams
Eggs 2
Milk 200 grams
Extra virgin olive oil 60 grams
Pecorino di Sardegna cheese 70 grams, freshly grated
Baking powder 16 grams
Saffron powder 1 sachet (I used Zafferano di Sardegna)
Salt 1 tsp
For the tapenade
Black olives, pitted 200 grams
Cloves of garlic 2
Sundried tomatoes 2, soaked for ten minutes
Capers 1 tbsp.
Extra virgin olive oil about 50 grams
Method:
The recipe is super quick so you need to preheat the oven to 180°C before starting anything else.
Grease a muffin tin with some oil and set aside.
Put all the ingredients for the muffin in a food processor and process until you have a smooth and creamy mixture.
Pour the batter into the holes of the muffin tin filling them up to 3/4 and bake for about 15/20 minutes until a skewer inserted in the middle of one muffin comes out clean.
While the muffins are cooling down prepare the tapenade.
Put the olives, the garlic, the sundried tomatoes and the capers in a food processor and give them a few pulses then, while the blades are running add the oil slowly until you have a dense paste. Don't mix too much because it's better to have a crunchy texture while eating the tapenade.
Cut the top of each muffin and fill it with the tapenade.
Decorate with a dollop of crème fraîche and some Roquito pepper pearls.
Labels: appetizer, food, Italy, muffins, olive oil, saffron, sardegna, zafferano
