MAKES 12 MUFFINS
READY IN 2 h 15’
INGREDIENTS
9 oz all-purpose flour
4 oz semolina
2 tablespoons potato flakes
12 cherry tomatoes
1 pinch salt
1 tablespoon extra virgin olive oil
Oregano to taste
10 oz lukewarm water + ½ oz brewer’s yeast
2 pinches salt
1 tablespoon extra virgin olive oil
1 tablespoon pesto( here the recipe)
1 tablespoon all-purpose flour
All-purpose flour and semolina to taste (for pastry board)
12 cheese cubes
Extra virgin olive oil to taste (for muffin tin)
STEP 1: COMBINE DRY INGREDIENTS
In a bowl mix together: all-purpose flour , semolina and potato flakes. Put aside.
STEP 2: SEASON CHERRY TOMATOES
Squeeze cherry tomatoes and transfer the liquid in a small bowl.
In another one, season the tomatoes with salt, oil and oregano.
STEP 3: MAKE THE DOUGH
In a mixing bowl, blend: water +brewer’s yeast and the dry ingredients prepared on step 1.
Add salt, oil and pesto sauce. Finally add 1 tablespoon all-purpose flour.
STEP 4: LET IT RISE
Cover the dough with cling film and let it stand at room temperature for a couple of hours.
STEP 5: FILLTHE MUFFINS
Put some flour and semolina on the pastry board, then place the dough on it and roll it out (1 cm thick). Cut 12 squares and place in the centre of each a cherry tomato stuffed with a cheese cube. Close the borders well and roll it into a ball by hand. Place each ball in a oiled muffin tin.
STEP 6: BAKE THE MUFFINS
Sprinkle the muffins with cherry tomato liquid (prepared on step 2) and bake in preheated oven at 210 °C for about 15 minutes.
#getBready & enjoy your meal
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