Good morning friends and happy Friday!
How is your week going, are your kids at home today? Aurora is and I am trying to squish in some work while she entertains herself. She is pretty good, but she will come to my office a thousand times to show me what she is doing! We will go out in a few minutes, so we can spend some time together!
Easter is getting close, have you decided what you are going to cook? We will have some friends with their kids over at our house, so I thought I would share with you the recipe for some tomato muffins today. They are a great idea for an appetizer for Easter, very easy to make and the kids should eat them too. I have to say that I tried to make these muffins yesterday, I liked them a lot, but the kids didn`t, they did not enjoy the tomatoes NOR the olives (they are Italian, why wouldn`t they like olives??). Anyway, I will change the recipe a little for Easter and make some with hot dogs inside for the kids, I am sure they will devour them!
So, here`s the recipe, I got it from my favorite website www.chiarapassion.com but I made some little changes to make them softer and hopefully more moist, because when I make savory muffins, they are always hard and not as fluffy as the sweet ones.
MUFFINS WITH TAGGIASCHE OLIVES AND TOMATOES:
INGREDIENTS:
-100 grams flour (you could try with whole wheat, I want to try it too next time!)
-100 grams corn starch
-a pinch of salt
-3 eggs
-100 ml milk
-80 ml seed oil (I used canola oil)
-60 grams taggiasche olives cut in small pieces (I used kalamata olives)
-80 grams tomatoes cut in small pieces
-1 teaspoon of baking soda
-80 grams parmigiano reggiano cheese
-oregano to cover the surface of the muffins
Mix well the dry ingredients together (flour, corn starch, salt, baking soda) and the wet ingredients together (eggs, milk, oil) in two separate bowls. Add the wet ingredients to the dry ones and mix quickly. Add the tomatoes and olives cut in small pieces.
Line a muffin pan with muffin cups and put a couple tablespoon of the dough in each cup. Cover each muffin with oregano (if you want you can save some whole tomatoes and put one on each muffin).
Put in static oven at 370 Farenheit degress (190 celsius degrees) for 15/20 minutes. Remember to check them often and as soon as they are golden brown, check if they are done inserting a toothpick in the middle of a muffin, if it comes out clean, it means that they are ready!
Buon appetito!
TIPS:
-mix very fast the wet and dry ingredients tpgether (I read it is a secret to keep them fluffy!)
-you can substitute the tomatoes and olives with pretty much anything, (I will use hot dogs next time to make them more appealing for the kids!)
-be careful in not overbaking them, otherwise they will become too hard
-you can keep them in a sealed ziplock bag or container for up to three days in the fridge
I hope you`ll try and enjoy this recipe, as I told you I will make them again for our Easter lunch.
I hope you have a nice time with your family and I will meet you here next week!
Anna