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Salty muffins with vegetables

ingredients

servings

8

Cherry tomatoes

10 unit

Basil

1 teaspoon

Oregano

to taste

Extra virgin olive oil

to taste

Pepper

to taste

Iodized salt

to taste

Onions

50 oz

Courgette

60 oz

Carrots

60 oz

Peas

60 oz

Instant yeast for savoury dough

16 oz

Sunflower oil

70 fl oz

Water

130 fl oz

Potato starch

50 oz

Type 00 wheat flour

150 oz

starters from Italy

Salty muffins with vegetables

Salty muffins with vegetables

vegan with gluten with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salty muffins with vegetables

Soft and tasty!

Salty muffins with vegetables step 1

step 1

Chop the onion finely. In a frying pan, heat two tablespoons of extra virgin olive oil and fry the onion on a slow fire for a few minutes.

Salty muffins with vegetables step 2

step 2

Add peas, chopped carrots and zucchini (only green part) for a few minutes. Mix everything with a pinch of salt, a bit of pepper and abundant aromas that you prefer.

Salty muffins with vegetables step 3

step 3

Add hot water to the frying pan and cook for about 15 minutes. Absorb excess water and allow to cool.

Salty muffins with vegetables step 4

step 4

In a bowl, pour the flour, the starch, the yeast, the seed oil, the water and a pinch of salt and pepper.

Salty muffins with vegetables step 5

step 5

Knead fast with a whip and add the cooked vegetables. Mix well to get a homogeneous mixture.

Salty muffins with vegetables step 6

step 6

Pour the dough into molds for muffins and add a cherry tomato to the center of each pie. Bake at 180 ° for about 15-20 minutes.

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