300 g flour 00
100 ml Olive Oil E. Amoretti di Lorenzo
150 ml milk
12 Dried tomatoes in Extra Virgin Olive Oil by E. Amoretti di Lorenzo
20 Pitted Taggiasche Olives in Oil E. Amoretti di Lorenzo
q.s. fine salt and black pepper
1 bag of yeast for salty dough
Put the sifted flour in a bowl, add the eggs one at a time, mixing well. Then add the milk, the Olive Oil E. Amoretti di Lorenzo, mix well. Obtained a nice smooth and frothy mixture, add salt, pepper and sifted yeast. Stir, add the pitted Taggiasca Olives in Oil E. Amoretti di Lorenzo drained and the Dried Tomatoes in Extra Virgin Olive Oil E. Amoretti di Lorenzo drained and cut into small pieces.
Take a muffin mold, fill the cups with 3/4 of the mixture and place half a dry tomato on each. Bake at 180 degrees for 20-25 min. (do the toothpick test)
Muffins with dried tomatoes and olives are perfect for appetizers or second course. Ideal as a snack or as a second breakfast. With little fat and health, suitable for both large and small.