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Today here we are with a recipe dedicated to brunch-lovers! If you are planning a lighty lunch at home or a romantic picnic on the beach, you can't miss our savory muffins! In a delicious mix that puts togheter tradition and innovation, the bacon and the porcini mushroom will leave you breathless. We bet you will never have enough!

So switch on your oven and get prepared to bake!

Ingredients for 12 muffins

1 jar of Porcini Cream by Acqualagna Tartufi

250 gr of flour

150 gr of diced bacon

60 gr of Parmesan cheese

2 eggs

100 gr. of butter

120 ml of milk

120 ml of white yogurt

1 teaspoon of sugar

1 teaspoon of salt

2 teaspoon of baking powder (not for dessert)

half teaspoon of baking soda

Prepare the bacon and the porcini cream. In a pan, fry the diced bacon until it gets crispy. Dry it and keep it aside. Put the porcini cream by Acqualagna into an ice cube tray and put it in the freezer until they froze.

Do the dough. In a large bowl, mix togheter all the solid ingredients: flour, baking powder, baking soda, salt, sugar and parmesan. In another bowl, use a whisk to mix togheter the liquid ingredients: eggs, milk, liquified butter, yougurt. Once they are mixed, add the cooked bacon and pour the bowl with the liquid dough on the bowl with the solid ingredients. Mix togheter until you have a well amalgamated dough.

Bake the muffins. Put one third of the dough in the muffin mold. Add the frozen porcini cream and cover with other dough. Pre-heat the oven at 200°C and, once it reach the heat, bake the muffin. Let them cook for 35 minutes (but it depends on the size of the muffin molder, let them cook five minutes less if they are small).

If you have done it right, once cooked the muffin heart will result creamy! Enjoy your bacon muffin with your family and friends!

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