Ingredients:
Half a jar of Sorella Mediterranean paste with pepper
280g plain flour (type 550)
250ml of milk
50ml of rapeseed oil
1 egg “L” size
1 teaspoon of baking powder,
1 teaspoon of salt
100g grated Parmesan cheese for sprinkling
Preparation:
Sift the flour and baking powder into a bowl. In the other bowl, thoroughly mix the milk with oil, egg, salt and Sorella Mediterranean paste with peppers. Pour the wet ingredients into the bowl with the dry ingredients, mix them thoroughly and put them into muffin moulds. Remember to use a maximum of ¾ of the muffin capacity, because the muffins rise a lot. Sprinkle it with grated Parmesan cheese and bake at 180 degrees without convection for about 20-25 minutes.
