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Muffin Cacio E Pepe
ingredients
servings
6
Type 00 wheat flour
260 grams
Instant yeast for savoury dough
1 unit
Eggs
2 unit
Pecorino cheese
200 grams
Pepper
to taste
Semiskimmed milk
260 mL
Sunflower oil
60 mL
Bakery products from Italy - Campania
Muffin Cacio E Pepe
Muffin Cacio E Pepe
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#muffins salty and tasty, ideal for dinners or lunches based on finger food! :)
preparation
step 1
Mix in a bowl the flour, the yeast, the Roman pecorino and the pepper (the amount of pepper depends on your taste, if you are not a lover of exalted strength).
step 2
Now gradually add liquid ingredients, ie eggs (slightly beaten with a fork), milk and oil. Always mix with a wooden spoon until you get a dense, homogeneous dough.
step 3
Now put your tweezers in a muffin mold, fill them almost to the brim and cook your muffins and pepper to 190 ° for about 15 minutes.
step 4
After 15 minutes, they will have to be golden on the surface and, on the needle test, the toothpicks will have to come out dry. Otherwise, leave some more minutes in the oven.
step 5
If someone were to advance you, you can freeze them and store them for a next opportunity! You can replace the pecorino with Parmesan, if you do not like it, or make 100g of pecorino cheese and 100g of Parmesan cheese.
