Muffin muffins: the lumberjack recipe to make them soft and delicious

Step 1

Clean mushrooms, remove the root part of the stem and cut into slices; then pour them into a non-stick pan, drizzle with extra virgin olive oil 1and bring gently to the boil. When ready, turn off the heat, let them cool and chop them with a knife.

step 2

In a separate bowl, whisk the eggs with a pinch of salt and freshly ground pepper2.

step 3

Pour in the seed oil3.

Step 4

Mix the milk and the ricotta (well drained of whey) and stir the ingredients well with a whisk4.

Step 5

Add the sifted flour and yeast5.

Step 6

Work the powders in with a spatula6.

Step 7

Finish with the chopped mushrooms and diced scamorza7 and mix thoroughly until you get a creamy and homogeneous mixture.

Step 8

Divide the prepared dough into a muffin tin lined with paper cases8 and place in the oven at 180 °C for about 20 minutes. Once the cooking time is up, take the cakes out of the oven, let them cool and then remove them from the tin.

Step 9

Arrange the mushroom muffins on a serving plate9, bring to the table and serve.

storage
The mushroom muffins can be stored in an airtight container in the refrigerator for a maximum of 2 days . To serve, we recommend heating them briefly in the oven at 180 °C.