Pepperoni Muffin Recipe of 05-07-2012 [Updated on 10-04-2013]
For these pepper muffins it is really worth turning on the oven, I prepared them on the fly the other night and they were brushed off in a second, they are too good and fluffy;) As I had already mentioned in the last newsletter I'm using all the seasonal vegetables to prepare new delicious recipes and peppers are one of my favorite ingredients of the moment in fact in the next few days you will find other interesting recipes on the blog to use them.You could opt to prepare these salty pepper muffins to accompany your lunch and if you don't have all the ingredients to prepare them you still have time to go shopping;) speaking of shopping, have you noticed the new functionality? Being able to send you the missing ingredients to buy directly to your email in order to make the recipe of your interest, not convenient? Good day to those who pass by here, kiss me
How to make pepperoni muffins
Clean the peppers, remove the stalk, the seeds and the white ribs and cut into small pieces and put in a pan with a drizzle of oil.
Cook in a pan for 10 minutes, then season with salt and add the black olives without the stone.In a bowl mix the flour, Parmesan, yeast, salt and pepper, in another bowl mix the egg with milk and extra virgin olive oil.
Pour the liquid mixture over the flour and Parmesan
Mix the mixture with a spoon then add the peppers and diced provolone to the mixture
Stir to distribute the peppers and cheese in the dough evenly.
Pour the mixture of the savory muffins into the buttered and floured cups, filling them 2/3 of their height
Bake the pepperoni muffins in a preheated oven at 180 ° and bake for about 20 minutes
Allow to cool before serving.