Saffron, Courgette, and Guanciale Muffins
A take on the classic muffin but with a savoury twist.
Equipment
- Muffin Tin
- Muffin Cups (optional)
Ingredients
For the Savoury Muffin Base
- 200 gr all purpose flour
- 50 gr parmesan cheese (grated)
- 1 egg
- 8 gr instant dry yeast
- 200 gr milk (for dairy-free version: use soy milk)
- 40 gr vegetable oil
- 3 gr salt
- black pepper (to taste)
For the Filling
- 1 courgette/zucchini (grated)
- 100 gr guanciale or other cured meat (pancetta, speck, lardons etc) (diced)
- 15 gr saffron
Instructions
- Start heating up your oven at 180°C/356°F on fan.
For the Savoury Muffin Base
- Mix in one big bowl all the dry ingredients - flour, parmesan cheese, dry yeast, salt, pepper. Add the egg and start mixing.
- In another bowl, put together the milk and oil and add this to the dry ingredients bowl, a bit at the time while mixing. If too liquid, add a bit of flour.
For the Filling
- Wash and grate the courgette/zucchini and grate it. You can also use a kitchen robot and dice it very finely. Add it to the base mix.
- Add the raw guanciale and the saffron as well and mix well, making sure that no lumps of flour are sticking to the bottom of the bowl.
Baking
- Time to pour the mixture in the muffin tin: make sure to not fill the holes completely as the muffins will rise. Ideally, if you have an ice cream scoop you can use that to measure as it's the perfect size. If not, usually 1.5 tablespoons of mixture will be enough - or until it's filled for two-thirds. Depending on how big the egg is, sometimes you can get more mixture and therefore, some extra muffins as well!
- Put the tin in the oven that should now be hot enough. Let them cook for 20-25 minutes and let them rest for 10 minutes when you take them out before eating (hard, I know!)