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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
Recipe number of people
15 mn
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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