Savory Mini Muffins with Ricotta and Speck
Perfectly sized for entertaining or as an indulgent snack, these savory mini muffins with ricotta and speck are a delicious addition to any table. The rich creaminess of ricotta pairs beautifully with the smoky flavor of speck, while a hint of chives adds a fresh touch to these tender, fluffy delights.
Yield
Servings: 24 mini muffins
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (well-drained) | 150g |
| Speck (thinly sliced, chopped) | 120g |
| All-purpose flour (00 flour) | 170g |
| Eggs | 2 |
| Grana Padano cheese (grated) | 2 tbsp |
| Instant yeast for savory bakes | 10g |
| Chives (finely chopped) | To taste |
| Vegetable oil | 50g |
| Black pepper (freshly ground) | To taste |
| Fine salt | To taste |
| Extra virgin olive oil | As needed |
Nutritional Information (Per Muffin Approx.)
| Nutritional Value | Amount |
|---|---|
| Calories | 85 |
| Protein | 3g |
| Fat | 5g |
| Carbohydrates | 6g |
| Fiber | 0.5g |
Instructions
Step 1: Prepare the Batter
- Start with the eggs: In a large mixing bowl, lightly beat the eggs until combined.
- Add ricotta: Incorporate the ricotta cheese, ensuring it is well-drained of any excess liquid to avoid making the batter too runny.
- Season and enhance: Add freshly ground black pepper to taste and sprinkle in the finely chopped chives for an aromatic lift.
Step 2: Blend in the Cheese and Oil
- Cheese lovers rejoice: Fold in the grated Grana Padano cheese, stirring well to integrate its rich flavor.
- Add the oil: Gradually pour in the vegetable oil, mixing until smooth and velvety.
Step 3: Incorporate the Dry Ingredients
- Combine the dry components: In a separate bowl, sift together the all-purpose flour and instant yeast for a perfectly light texture.
- Mix into the batter: Gently fold the dry ingredients into the wet mixture, taking care not to overmix, as this will affect the muffins’ fluffiness.
Step 4: Add the Speck
- Bring in the smoky magic: Chop the speck into small pieces and fold it into the batter, ensuring an even distribution of its savory flavor in every bite.
Step 5: Prepare the Muffin Tin
- Grease the pan: Brush a 24-cup mini muffin tin with extra virgin olive oil, ensuring all cavities are well-coated to prevent sticking.
- Fill the molds: Transfer the batter into a disposable piping bag for easy handling. Pipe or spoon the mixture into each muffin mold, filling them up to three-quarters full to allow for rising.
Step 6: Bake to Perfection
- Heat the oven: Preheat your oven to 180°C (350°F).
- Bake: Place the muffin tin in the oven and bake for approximately 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Let them rest: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring them to a wire rack.
- Enjoy: Serve warm or at room temperature as an appetizer, snack, or part of a delightful buffet spread.
Chef’s Tips
- Drain the ricotta: Ensure your ricotta is well-drained to achieve the right consistency for the batter. Place it in a fine mesh strainer or cheesecloth and let it sit for a while if needed.
- Customize flavors: Feel free to experiment with herbs like rosemary or thyme if chives aren’t available.
- Batch baking: If your muffin tin only holds 12 cups, bake in batches, repeating the greasing and filling steps.
Indulge your guests (or yourself!) with these irresistible, bite-sized treats, and watch them disappear in no time!
