la cucina senza glutine

Smoked salmon muffins

 

Ingredients for 14/16 muffin: 300 gr of gluten free flour, 30 gr of parmesan cheese, 1 packet of yeast permitted , 100 gr of robiola cheese, 40 gr of rocket salad, 100 gr of smoked salmon, 90 ml seed oil, 200 ml of milk, 125 gr of plain yogurt, 2 eggs, salt, pepper to taste.

 

 

In a bowl mix the flour with the parmesan cheese, the yeast,the salt and the pepper. Add the salmon cut into small pieces, the chopped rocket salad and the robiola cheese. Mix all the ingredients.

Using a different bowl mix the oil, the yogurt, the milk and the eggs.

Stir to combine the two mixtures until smooth.

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

Bake in a prehated oven to 180° for 20 minutes.