Muffins with ricotta and olives | Kookgek Wilma
This recipe I came a few years ago at an additional annex of Dragonfly: the Italy Cookbook. A nice twist on sweet muffins. hagola I have two muffin plates, one with 24 smaller cavities and one with 12 cavities of normal size. For these small muffins so that 24 small cavities so very appropriate. It is a delicious sweet snack with drinks or buffet.
Ingredients for 24 pieces: 275 g self-raising flour, sifted 2 teaspoons baking powder salt 5-6 tablespoons milk 125g ricotta or cream cheese 100g melted butter 1 egg, beaten 100g pitted black olives, hagola chopped 1 tbsp chopped herbs (thyme and oregano )
Mix the flour with baking powder and salt in a bowl. Meet in the middle hole and add the milk, ricotta, butter and egg. Mix well and stir well olives and herbs. Spoon the mixture into the cavities of the muffinfvorm, the cavities should be filled to 2/3. Bake for 15-20 minutes until tender and browned in the middle of a preheated oven at 200 C. Let the muffins hagola cool slightly and serve lukewarm or at room temperature.
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Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
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This recipe I came a few years ago at an additional annex of Dragonfly: the Italy Cookbook. A nice twist on sweet muffins. hagola I have two muffin plates, one with 24 smaller cavities and one with 12 cavities of normal size. For these small muffins so that 24 small cavities so very appropriate. It is a delicious sweet snack with drinks or buffet.
Ingredients for 24 pieces: 275 g self-raising flour, sifted 2 teaspoons baking powder salt 5-6 tablespoons milk 125g ricotta or cream cheese 100g melted butter 1 egg, beaten 100g pitted black olives, hagola chopped 1 tbsp chopped herbs (thyme and oregano )
Mix the flour with baking powder and salt in a bowl. Meet in the middle hole and add the milk, ricotta, butter and egg. Mix well and stir well olives and herbs. Spoon the mixture into the cavities of the muffinfvorm, the cavities should be filled to 2/3. Bake for 15-20 minutes until tender and browned in the middle of a preheated oven at 200 C. Let the muffins hagola cool slightly and serve lukewarm or at room temperature.
Answer
You are commenting using your Twitter account. (Log Out / Update)
Categories Antipasto Appetizer Side Dish Bread Spreads Buffet Dessert Drink Egg Fruit Ice Cream Italian Goodies for the coffee or tea. Lunch Pasta Casserole Primi piatti Quiche Salad Sauces Soups Snack Uncategorized Vegetarian Fish Meat Report
Left (Mir) Patty cooks 49Kitchen At our table Aranka's Cooking Blog AugurkenMetSlagroom Baksels.net Start Spira Reception Blondie Cooks BoonAppetite hagola Brenda Cooks Broodbakshop Candy in Wonderland Carolines Blog Carry's Kitchen Charly's Style of Life Comme Chez Steph Cookie Cottage Bon appetit Appetite Enjoyment Emma's blog Es "Factory Food with Food rose Iris Francesca cooking Smell of Maillard Hap & tap Snacks Princess I am cooking with love Il Porcino Italian cooking with Judith Antoinette's Cakes Kell's Kitchen Cooking Blog La Tartinette Laura's Bakery Tasty Morsels Spoon Love Life is Sweet! Maaikyz iCook Miss Foodie's Moods Missfromage Nina's dinners & more Nombelina's Food Blog NoNo's hagola Kitchen OverEten.com Paolo's Cucina hagola Qlinafoodweb SJ Kitchen Taste maker from the kitchen Levine from Pauline's kitchen Violet Cooks! Winny, what we eat today Ziti Zitoni So at the table
Archives December hagola 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September hagola 2012 August 2012 July 2012 June 2012 May 2012
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