Muffins with dried tomatoes and pitted olives

Ingredients:

300 g 00 flour
2 eggs
100ml Olive Oil F.lli Amoretti di Lorenzo
150 ml milk
12 Dried tomatoes in Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
20 Pitted Taggiasca Olives in Oil F.lli Amoretti di Lorenzo
to taste fine salt and black pepper
1 instant yeast sachet for savory preparations

Preparation:

Put the sifted flour in a bowl, add the eggs one at a time, mixing well. Then add the milk, theOlive Oil F.lli Amoretti di Lorenzo, mix well. Obtained a nice smooth and frothy mixture, add salt, pepper and the sifted yeast. Mix, add the Pitted Taggiasca Olives in Oil F.lli Amoretti di Lorenzo drain and i Dried tomatoes in Extra Virgin Olive Oil F.lli 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 dried tomato on each one. Bake at 180 degrees for 20-25 min. (do the toothpick test)

Muffins with dried tomatoes and olives are perfect for aperitifs, appetizers or second courses. Also ideal for a snack or as a second breakfast. Low in fat and healthy, suitable for both adults and children.