“Piglet” muffin

muffin maialino alta def
  • Preparation:
  • Difficulty: Bassa
“Piglet” muffin

  • 300 g of steamed pumpkin
  • 2 slices of mortadella
  • 280 g of flour
  • 200 g of cream cheese
  • 180 g of grated Parmesan
  • 24 capers
  • 150 g in 2 slices of Hungarian salami
  • 100 g of melted butter
  • 1 dl of milk
  • 3 eggs
  • 1 packet of yeast for quiches
  • 10 g of salt
  • pepper

Ask your helper to steam the pumpkin, cool it and melt the butter, then prepare together the ingredients on the workbench. First of all you have to mix the eggs with the Parmesan cheese until mixture is smooth, pour the lukewarm melted butter and milk, then add the smashed pumpkin and mix well. Now it is the turn of the flour to be mixed together with the baking powder and finally of the chopped Hungarian salami. Flavour it up with salt and ground pepper, and mix everything well for some more time. Divide the mixture into buttered and floured moulds by your assistant, and then bake them in the oven for 20-25 minutes at 170° degrees. When ready ask your assistant to take them out from the oven and let them cool down completely before decorating them. While the muffins cool, mix the cream cheese with a pinch of salt, then transfer it all into a pastry bag with a plain nozzle. Obtain from the slices of mortadella 12 disks large as the muffins and 36 much smaller disks; then on 12 of the small disks make two pinholes and the nose is ready. With a little cream cheese sticks larger disks over the muffin, then place the pig’s ears and the nose. Finally place two capers with a bit of cream cheese. But how cute your muffin piglets are!

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