Easy
8-10 people
30 min
Francesca D’Orazio
A recipe sure to please everyone, young and old, these mini-muffins with chick-peas and Grana Padano PDO have the wow factor when arranged on a pretty serving dish… and they taste just as good as they look. An ideal appetiser to share with friends and family.
Ingredients
- For 25-30 mini-muffins:
- 200 g all-purpose flour
- 50 g gram flour
- 10 g yeast
- 2 eggs
- 100 ml milk
- 90 ml extra virgin olive oil
- 120 g cooked chickpeas blended with 50 ml of their cooking water and two tablespoons of fresh, chopped rosemary
- 90 g Grana Padano PDO aged for over 16 months
- Salt
- Butter for greasing the moulds
- 200 g grape tomatoes, halved
Preparation
Heat the oven to 180°C.
In a bowl, sift the flours with the yeast. Add a pinch of salt. In another bowl, beat the eggs with the milk and the oil, add the creamed chickpeas and the grated Grana Padano PDO aged for over 16 months. Mix the liquid ingredients into the dry ingredients, stirring well.
Transfer the mixture to two trays of well-buttered mini-muffin moulds. Place half a grape tomato on the top of each mini-muffin, in the centre. Bake in the oven for about 20 minutes.
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