la cucina senza glutine

Pesto muffins

 

Ingredients for 12 muffin: 200 gr of gluten free flour, 20 gr of pecorino cheese, 1 packet of yeast permitted, 200 ml of milk, 2 eggs, 2 spoons of extra virgin olive oil, 80 gr of pesto, 1 teaspoon of salt, 150 gr of spicy provolone cheese, 20 gr of pine nuts.

 

 

In a bowl mix the flour with the pecorino cheese and the yeast. Add the diced provolone cheese.

Use a different bowl to mix the pesto, the milk, the eggs, the oil and the salt.

Stir to combine the two mixtures.

Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.

Sprinkle with pine nuts and bake in a prehated oven to 180° for 20 minutes.