Parmigiano-Hazelnut Muffins
Difficulty Level
Low
Cooking Time
30 minutes
Cost
Low
Ingredients
wholemeal Kamut flour
200 g (7oz)
organic instant yeast for salt
15 g (½oz)
sea salt
1 tsp
Parmigiano Reggiano cheese
80 g (2 ¾ oz)
egg
1 (organic)
extra virgin olive oil
125 ml (4 fl oz)
toasted chopped hazelnuts
10
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Instructions
Mix dry ingredients: flour, yeast, salt, Parmigiano cheese, white pepper and hazelnuts.
Beat the egg and add oil, continuing to emulsify. Gradually, add dry ingredients, stirring quickly.
Place the dough on the appropriate molds and bake at 180°C/gas 4 for 12-15 minutes.
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