Grana Padano Muffins with blueberries and strawberries
Chef Danilo Angé
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
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.