Savoury muffins with sun-dried tomatoes
200g Italian "00" flour
100g Emmental type cheese
60g pitted black olives
100g Valbona Sun-dried Tomatoes in oil
50g grated Parmigiano Reggiano cheese
60g sunflower oil
1 sachet yeast for savoury tarts
Salt and pepper
1 - Beat the eggs with the milk in a bowl. Add the sunflower oil and the grated Parmigiano Reggiano cheese. Season with salt and pepper as required.
2 - Sieve the yeast with the flour and add it to the mixture. Mix the ingredients well using a manual or electric whisk. Add the diced cheese, the drained chopped sun-dried tomatoes and the chopped olives. Mix well with a spoon.
3 - The mixture should be quite thick. Pour the mixture into ramekins and bake at 180°C (static) for 25 minutes. Serve warm.