Pear and gorgonzola muffins: the recipe for soft and tasty savory pies
Ingredients
baking powder for savory pies
I father and gorgonzola muffin they are the salty version of the famous soft and delicious cakes of Anglo-Saxon origin. A antipasti individual portion, ideal to bring to the table for a festive buffet or to enjoy as a gourmet touch at tea timeaperitifsimple and quick to make.
To make them, simply prepare a dough without butter based on eggs, flour, milk, grated parmesan, seed oil and a pinch of yeast, then enrich it with diced pear and gorgonzola, and walnut kernels to break up. The mixture thus obtained will then be poured by spoonfuls into special molds, garnished with other nuts and cheese, and placed in the oven for only 20 minutes. The result will be chewy and fragrant bites, also excellent to take home for a snack tempting and invigorating.
Here the gorgonzola, with its blue and spicy flavor, goes perfectly with the sweet taste of the fruit. You can choose it at will sweet oh spicy or, if you don’t particularly like it, you can replace it with brie or camembert, with more delicate notes.
Simple and versatile, the muffins can be prepared in different ways: if you wish, you can replace the suggested ingredients with spinach and feta cheese, speck and zucchini, sliced ​​green olives and cherry tomatoes, broccoli and bacon…
Find out how to prepare pear and gorgonzola muffins by following the step-by-step procedure and tips. If you liked this recipe, also try the salty muffins with ham and peas.
How to make pear and gorgonzola muffins
Step 1
Step 1
Crack the eggs into a large bowl 1.
Crack the eggs into a large bowl 1.
2nd step
2nd step
Add the grated parmesan 2.
Add the grated parmesan 2.
Step 3
Pour the milk 3.
Step 4
Step 4
Mix sunflower oil 4.
Mix sunflower oil 4.
Step 5
Step 5
Mix the ingredients with a whisk 5.
Mix the ingredients with a whisk 5.
Step 6
Step 6
Sift the flour with the baking powder 6.
Sift the flour with the baking powder 6.
Step 7
Step 7
Mix thoroughly 7.
Mix thoroughly 7.
Step 8
Step 8
At the end you will have to obtain a smooth paste without lumps 8.
At the end you will have to obtain a smooth paste without lumps 8.
Step 9
Step 9
Peel the pear 9.
Peel the pear 9.
Step 10
Step 10
Remove the core and cut the pulp into small pieces ten.
Remove the core and cut the pulp into small pieces ten.
Step 11
Step 11
Transfer the fruit to the bowl with the prepared batter 11.
Transfer the fruit to the bowl with the prepared batter 11.
Step 12
Step 12
Add chopped walnut kernels 12.
Add chopped walnut kernels 12.
Step 13
Step 13
Also add the gorgonzola cubes 13.
Also add the gorgonzola cubes 13.
Step 14
Step 14
Mix everything well with a spatula 14.
Mix everything well with a spatula 14.
Step 15
Step 15
Once the pears and the gorgonzola are incorporated into the dough 15spoon it into the muffin cups, almost reaching the edge.
Once the pears and the gorgonzola are incorporated into the dough 15spoon it into the muffin cups, almost reaching the edge.
Step 16
Step 16
Arrange a small piece of gorgonzola on the surface of each muffin 16.
Arrange a small piece of gorgonzola on the surface of each muffin 16.
Step 17
Step 17
Finish with a walnut kernel 17.
Finish with a walnut kernel 17.
Step 18
Step 18
Bake the muffins at 180°C and cook for about 20 minutes, or until golden brown 18.
Bake the muffins at 180°C and cook for about 20 minutes, or until golden brown 18.
Step 19
Step 19
Once the cooking time has elapsed, take the muffins out of the oven and let them dilute on a wire rack. 19.
Once the cooking time has elapsed, take the muffins out of the oven and let them dilute on a wire rack. 19.
Step 20
Step 20
Bring pear and gorgonzola muffins to the table 20 and serve.
Bring pear and gorgonzola muffins to the table 20 and serve.
storage
The pear and gorgonzola muffins can be stored at room temperature, in a food bag or in an airtight container, to 2-3 days massive.
