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Salty muffins with miso, melting heart of mozzarella cheese

Recette Danival - Muffins salés bio au miso, coeur fondant de mozzarella
Mathilda Motte - blog "cuisine en bandoulière"
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Ingredients :

  • 150g of organic wheat flour
  • 10cl of organic olive oil
  • 3 organic eggs
  • 2 tablespoons of DANIVAL barley miso
  • 15 cl of organic milk
  • a dozen of organic pickled tomatoes
  • 120g of organic mozzarella cheese
  • 60g of organic pine nuts
  • 1 teaspoon of sodium bicarbonate
  • 1 tablespoon of organic lemon juice
Danival's Product used
Recipe number of people
4
Preparation
Recipe number of people
15 mn
Baking
Recipe number of people
20 mn
Time saving by Danival
Recipe number of people
0 mn

Preparation :

  • 1. Toast the pine nuts in a dry frying pan for 2 minutes maximum. Put a few pine nuts aside to sprinkle on muffins later.
  • 2. In a bowl, mix the flour (and sodium bicarbonate), add the rest of flour and the toasted pine nuts into the bowl and mix all the ingredients.
  • 3. Dilute DANIVAL barley miso in olive oil. Pour it in the flour preparation little by little while mixing. Add soy cream (or mascarpone cheese), lemon juice, and eggs. Mix thoroughly.
  • 4. Cut the tomatoes into large pieces, add them to the mixture and stir briefly, to avoid damaging them.
  • 5. Preheat your oven at 180 ° C. Cut the mozzarella cheese into 6 pieces. Apply oil in your muffin cups if necessary.
  • 6. Pour into muffin cups until 2/3 of the height. Place one piece of mozzarella cheese to the centre and cover with the rest of the dough.
  • 7. Bake about twenty minutes. Serve hot, so that the mozzarella cheese is flowing, and accompany those sunny muffins with an arugula salad seasoned with olive oil and lemon.
Chef’s tips :
  • If you are many people, you can also make a cake.
  • Pour the paste in a rectangular cake tin, push ahead the pieces of mozzarella and bake at 180 ° C for 40 minutes.

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