“Cacio e Pepe” Mini Muffins, all the rich and tasty flavours of the famous “cacio e pepe” pasta, encased in a tiny muffin that bursts with character. Great eaten as is, or perfect appetizer bites that can be filled to taste.
Recipe adapted from Chiarapassion
- 130 g (3/4 cup) unbleached all-purpose flour (or type 00)
- 8 g (1 Tbsp) baking powder
- 80 g (1 cup) Pecorino Romano, grated
- 20 g Parmigiano Reggiano, grated
- pinch of sea salt
- 1/2 tsp freshly ground black pepper (or less if you like a less pronounced flavor)
- 1 large egg, organic, free range, lightly beaten
- 130 ml (1/2 cup) milk
- 30 ml (3 Tbsp) e.v.o. oil (or butter, melted)
- Preheat the oven to 375° F (190° C) and line a mini muffin tray with muffins liners.
- In one large bowl mix the dry ingredients: flour, baking powder, grated Parmigiano and Pecorino, pinch of salt and pepper.
- In another bowl add the wet ingredients: the lightly beaten egg, milk, and oil (or melted butter).
- Add the wet to the dry ingredients and mix briefly with a spatula. Do not overwork, the dough must be lumpy.
- Fill muffin liners with a tsp of batter and cook in the preheated oven for 10 minutes, then lower the temperature to 350° F (180° C) and cook for about 10 more minutes or until nice and golden and a cake tester inserted in the middle comes out dry.
- Take out of the oven and set on a wire rack to cool.
- Serve as is, or cut in the middle and filled with your favorite fillings.
They are best eaten the same day, but keep for a couple of days in an airtight container. They also freeze well for about a month. When you want to use them, take them out of the freezer, let them thaw then warm up in the oven (at 325° F (160° C) for a few seconds. A party appetizers idea: fill them with cream cheese or goat cheese, add smoked salmon, dill and a caper. Or let your creativity run free!