I am very happy to introduce you World Wide Valery blog animated by the lively, smart Valeria. I love her blog, she is a very talented cook and her photographs are just so beautiful. For Baci di Dama Living gluten free Valeria has chosen to share her savoury muffins with eggplant and provolone cheese, perfect for an aperitivo, snack, or even breakfast.
Mix the eggs, the oil and the yoghurt in a large bowl.
Sift the flour and the yeast.
Valeria used some of her favourite Italian trusted brands but if you can’t find them – you can use your own – the important thing is that you use a flour mix suitable for muffins.
Add them to the mixture and continue to mix until you obtain a smooth texture.
Cut the eggplant in small pieces and fry them in a large pan using some extra peanut seed oil.
Cut the cheese in small cubes.
Add the eggplant and the provola to the mixture and mix.
Pre-heat the oven to 180° C.
Pour it in silicone moulds.
Cook the muffins for 15 minutes.
To read my interview to Valeria from World Wide Valery:
Recipe for 12 muffins
– 4 eggs
– 200 gr flour mix by Molino Dallagiovanna
– 170 gr Greek yogurt
– 100 gr peanut seeds oil
– 1 small sachet of yeast
by Mastrofornaio – Pandegliangeli brand
– 1 eggplant
– 200 gr of smoked provola cheese