Grana Padano Muffins with blueberries and strawberries
| Difficulty
Easy
|
Preparation  35 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
100 g whole-wheat flour
50 g corn flour
50 g rice flour
120 g skimmed yoghurt
60 g Grana Padano over 16 months
1 packet baking powder (for savoury cakes)
50 ml hournge juice
100 g blueberries
120 g strawberries
Salt
Preparation
Whisk the flour with the yoghurt and hournge juice. Add a pinch of salt, the grated Grana Padano and baking powder. Fold in the blueberries.
Pour the batter into 10 muffin cases, place on a baking tray and bake at 170°C for 25 minutes.
Leave to cool and serve with sliced strawberries.
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