- Cupcakes with cheese crust:
- 200g flour;
- 150g spicy cheese;
- 150g butter;
- 2 egg yolks;
- black ground pepper.
- Muffins with mozzarella:
- 300ml milk;
- 6 tablespoons finely grilled corn grits;
- 50g butter;
- 0.5 teaspoon baking powder;
- 1 egg;
- 200 to mozzarella;
- 4 tablespoons cottage cheese;
- 0.5 cup sweet canned corn;
- ground black pepper;
- parsley greens.
- Cupcakes with parmesan:
- 1 cup milk;
- 0.5 cup melted butter;
- 0.5 cup sour cream;
- 2.5 cups flour;
- 0.5 tea spoons baking powder;
- 1 egg;
- 0.5 cup grated parmesan; 1 tablespoon
- 0.5 teaspoon dried basil.
Prepare crumbly muffins with a mouthwatering cheese crust. Cut the flour with butter with a knife. Rub the spicy cheese, set aside a small part for a sprinkle, add the rest to the oil-flour mixture. Stir thoroughly and knead the dough. Roll it into a layer thick in a finger and cut the cupcake workpieces round.
Put the mugs of dough on a baking tray, grease with whipped yolks on top and sprinkle with the delayed grated cheese. Bake in pre-heated to 200oS oven. Serve hot by laying on a flat plate fastened with a napkin. Such muffins are very good with brine or other spicy sour soup.
To the broth or light vegetable soup of the type of minestrone prepare tender muffins with mozzarella in a Mediterranean flavour. Heat the milk, add the butter to it and bring the mixture to a boil. Stirring, fill the corngrouse in portions, mix until completely smooth and remove from the stove.
Cool the mass and add salt, pepper, baking powder and whipped egg to it. Stir thoroughly. Drain the liquid from a small jar of canned corn, rub the mozzarella, slice the greens. Put the corn grains, cottage cheese, chopped parsley and cheese in the dough. Mix everything well.
In the metal moulds for muffins lay out the paper sockets. In each pour the dough, filling no more than 2/3 of the volume. Preheat the oven to 180oS, put molds in it and bake until the finished products are covered with a blush crust. Serve two pieces per serving by laying cupcakes on a large flat plate next to a cup of broth.
Edible muffins with Parmesan will be a great addition to vegetable or mushroom soup puree. Whisk the egg, mix it with sour cream, milk and melted butter. Rub the parmesan. In a deep bowl, dry the flour, add baking powder, salt and sugar, grated parmesan and dried basil greens.
Portions pour in the flour mixture oil-milk mass and carefully rub with a wooden blade. Ready dough spread over silicone moulders for muffins greased with oil. Set the moulds on a baking tray and place it in a pre-heated to 200oS oven. Peking until the appearance of the golden crust. Serve hot.