BROCCOLI MUFFINS


BROCCOLI MUFFINS

 debora_cn
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 6

I put them among the appetizers but they are certainly also suitable for a cold dinner as a main course. STAMPINI need a non-stick pan with 12 portions. Carefully grease the inside of all the molds and sprinkle inside with flour so that it adheres well on all sides. Turn the pan over to drop the excess flour. Remember to take the amount of muffin butter you need out of the fridge to soften it. Variation: you can make them with peas or courgettes always using the same doses.

INGREDIANTS

  • 250 gr flour
  • 300 gr Sicilian broccoli , pounded raw
  • 60 gr butter
  • 60 gr grated Parmesan cheese
  • 2 egg
  • 200 gr milk
  • sachet of baking powder for baking
  • salt
  • pepper

INSTRUCTIONS

  1. Boil the broccoli in lightly salted water (only the upper part and only the most tender and thin stems).
  2. Meanwhile, put the flour in a bowl and mix it well with the eggs.
  3. Add the slightly warm milk and continue stirring so that no lumps form.
  4. In another bowl, work the butter with a fork until it becomes a very soft cream.
  5. Add it to the batter made previously and also add the drained broccoli (cut into small pieces if needed), salt, pepper, Parmesan and baking powder.
  6. Mix well and pour about 2 tablespoons of dough for each portion of the pan.
  7. Bake for about 30 minutes at 180 °.
  8. Turn them out and serve them warm or cold as you like.

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