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Muffin hazelnuts and zola





2 spoons

Skimmed milk

2 spoons

Fresh thyme

1 teaspoon

Chives powder

1 teaspoon


1 teaspoon

Gorgonzola DOP

50 grams

Iodized salt

to taste


to taste

Instant yeast for savoury dough

1 unit

Pecorino cheese

50 grams

Extra virgin olive oil

100 mL

Skimmed milk

100 mL


3 unit

Type 00 wheat flour

180 grams

Bakery products from Italy

Muffin hazelnuts and zola

Muffin hazelnuts and zola

vegetarian with gluten with eggs with lactose with nuts high in calcium high in phosphorus with good fats

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin hazelnuts and zola

A very inviting challenge.

Muffin hazelnuts and zola step 1

step 1

Smell the smells. In a bowl, beat the eggs with oil and milk. Add the flour, the pecorino and the smells. Incorporate the yeast and pour into the molds. Cook in the oven for about 40 minutes and cool

Muffin hazelnuts and zola step 2

step 2

Use a small knife to make a small hole in the center of the muffin. Mix the gorgonzola with a few spoonfuls of milk, and get a soft mixture. Fill the muffin and the surface

Muffin hazelnuts and zola step 3

step 3

Lightly roast the hazelnuts in the oven, crumble and garnish your muffin

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