How great are savoury muffins… but they’re even more delicious with a touch of sweetness! Try our recipe with Anguillara Veneta De.Co. sweet potatoes, spinach and the bold flavour of smoked scamorza cheese.
Ingredients for 12 muffins
Anguillara Veneta De.Co. sweet potatoes, 1 large
Ultra-fine flour ("00" type), 300 g
Baby spinach, 60 g
Shallot, 1
Smoked scamorza cheese, 100 g
Eggs, 2
Greek yoghurt, 170 g
Butter, 50 g
Parmigiano Reggiano, 20 g
Instant baking powder for savoury cakes, 1 sachet
Salt, to taste
Pepper, to taste
Preparation
Steam the spinach, finely chop the shallot, grate the scamorza and, once it is all prepared, pour everything into a bowl with the pre-sieved flour and baking powder. Blend the sweet potato until you get a purée, add the yoghurt, the pre-beaten eggs, the melted butter, the grated Parmigiano, and salt and pepper to taste, then mix everything until you get a smooth mixture. Add this mixture to the other ingredients and mix everything together well. Grease a muffin tray with butter and pour the mixture into the special moulds. Bake in a preheated oven at 200 degrees for about 25 minutes, making sure you check they are cooked with a toothpick. Once cooked, leave them to cool down before eating.
Image by Iryna Melnyk from Shutterstock
