Muffins with Bell Peppers
Category: Appetizers
Servings: 12 Muffins
These savory muffins with bell peppers, anchovies, and provola cheese are perfect for any occasion, offering a delightful blend of flavors in each bite. Whether you’re serving them as appetizers or enjoying them as a snack, these muffins are a crowd-pleaser with their soft, moist texture and the rich umami from the capers and anchovies. Let’s dive into how to make these delicious muffins from scratch!
Ingredients
| Ingredient | Quantity |
|---|---|
| Red bell peppers | 250g |
| Whole milk | 100g |
| All-purpose flour | 200g |
| Sunflower seed oil | 100g |
| Parmigiano Reggiano DOP (grated) | 100g |
| Baking powder for savory dishes | 10g |
| Eggs | 3 |
| Salted capers | 25g |
| Provola cheese (cubed) | 80g |
| Anchovies in oil | 4 |
| Salt (to taste) | As needed |
| Black pepper (to taste) | As needed |
Instructions
1. Prepare the Bell Peppers
To start making these savory muffins, wash the bell peppers thoroughly. Then, peel off the skin, cut the peppers in half, and remove the seeds and internal filaments. Slice them into thin strips and chop into small cubes.
2. Sauté the Bell Peppers
In a pan, heat a small amount of oil and sauté the bell pepper cubes until they soften slightly. Once cooked, set the peppers aside and allow them to cool down.
3. Prepare the Other Ingredients
While the peppers are cooling, take the anchovy fillets and drain them. Chop the anchovies into very fine pieces. Rinse the capers under cold water multiple times to remove the excess salt, then chop them finely. Cube the provola cheese as well, ensuring all ingredients are ready to mix into the muffin batter.
4. Make the Muffin Batter
In a large mixing bowl, crack the eggs and pour in the whole milk. Beat the mixture with an electric mixer for 2-3 minutes on medium speed until it becomes smooth and slightly fluffy. Season with salt and black pepper according to your taste.
5. Add the Dry Ingredients
Once the egg and milk mixture is well-beaten, sift the flour directly into the bowl. Add the baking powder and grated Parmigiano Reggiano cheese. Stir the mixture gently with a wooden spoon to incorporate the dry ingredients.
6. Mix in the Additional Ingredients
Now, add the prepared capers, sautéed bell peppers, finely chopped anchovies, and cubed provola cheese. Stir well to ensure all ingredients are evenly distributed in the batter.
7. Prepare the Muffin Tin
Grease a 12-cup muffin tin with sunflower oil. You can also use paper muffin liners if you prefer a cleaner finish when removing the muffins from the tin.
8. Bake the Muffins
Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Preheat your oven to 180°C (350°F) and bake the muffins for 20-25 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
9. Cool and Serve
Once baked, remove the muffins from the oven and let them cool slightly in the tin before transferring them to a cooling rack. Allow them to cool for a few minutes before serving. These savory muffins can be enjoyed warm or at room temperature.
Tips for Success
- Customize with Other Veggies: Feel free to add other vegetables like onions, zucchini, or spinach to enhance the flavor profile of these muffins.
- Make Ahead: You can make the batter ahead of time and store it in the fridge for up to 12 hours. Just remember to bring it back to room temperature before baking.
- Storage: These muffins store well for 2-3 days in an airtight container. For longer storage, freeze them and reheat when needed.
Enjoy your Muffins with Bell Peppers as a unique and savory treat that’s sure to impress your guests!
