Mixed Pickles Muffins
200ml full cream milk
180g Italian "00" flour
240g Mixed Pickles by Valbona (already drained)
50g grated cheese
50g extra-virgin olive oil
12g baking powder for cakes (not vanilla flavoured)
2 large eggs
Salt to taste
Freshly ground black pepper to taste
1-Put the paper cases into the 12-muffin trays.
2-Mix the sieved flour in a bowl with the grated cheese (Asiago or Parmigiano Reggiano cheese), yeast, a pinch of salt and plenty of freshly ground black pepper.
3-Dice the well-drained Mixed Pickles by Valbona and mix all well into the flour.
4-Aside, mix the liquids: the oil, milk and eggs and add them to the dry ingredients, stirring quickly.
5-Pour the mixture into the paper cases and fill almost to the rim. 5 - Bake in the oven for about 20-25 minutes at 170°C. The muffins should be golden brown in colour but remain soft.
6- Leave the mixed pickle muffins to cool and then serve them! You can also add diced salami or smoked provola cheese to the mixture.