Hi everybody.
Spending more time cooking is what we do over the Christmas period more than at other times during the year. We make some tasty food and, above all, we have fun!
So let’s look at a new recipe intended as a salty break or an appetizer.
To prepare around 10 muffins you’ll need:
- Flour (00 type) 170g
- Water (tepid) 125g
- Whole egg (1 large) 65g
- Cheese 60g
- Melted butter 30g
- Extra virgin olive oil 30g
- Sunflower seeds 25g
- Salt 10g
- Smoked paprika 5g
- Turmeric 5g
In a sufficiently large bowl mix all the dry ingredients well: flour, sunflower seeds, salt, smoked paprika and turmeric.
Place all the wet ingredients (egg, butter and extra virgin olive oil) into a separate large bowl and make them into an emulsion using an electric whisker at medium speed. As you whisk (during whisking) add the water gradually until a creamy mix-batter is obtained.
The phospholipids and lecithin contained in the egg yolk allow a link to form between the watery and fatty phase of the system. This also allows for a better dispersion, in the next step, of all the ingredients.
Pour the mixture into the bowl of the dry ingredients mix, and stir for at least 3 minutes or until you get an homogeneous (smooth) dough (batter).
Pour sufficient quantity of the dough to half fill each of the paper cups in the baking tray (should be 50-55g each) and place on the lower shelf of a pre-heated oven (165-175 °C) for 25-30 minutes or until they have a crunchy-cracked surface.
Remove from the oven and allow to cool for 25-30 minutes before tasting.
If, by any chance, some muffins are left over, you can store them (at room temperature) in a proper sealed plastic container and consume within two days. You can re-heat them using a microwave at 360W for 25-30 seconds, if required (if you prefer them warm).
Eat them as they are, as a side dish with greens or hummus, in place of bread, or stuffed with sauces and your favourite cured meats.
