Speck and almond muffins are a tasty finger food for a special dinner or aperitif.
You can easily prepare them with flour, almond flour, parmigiano, eggs, milk and extra virgin olive oil, and some baking powder for a soft result.
You will also add some speck and cheese cubes for a tasty flavour.
The special ingredient that will give them a unique flavor is, of course, an excellent extra virgin olive oil.
for 6 muffins
100 g pastry flour
50 g almond flour
20 g grated parmigiano
60 ml milk
40 ml extra virgin olive oil Toscano PGI
100 g speck
60 g scamorza cheese
8 g baking powder
Mix the flour, almonds flour, parmigiano, baking powder, salt and pepper in a bowl. Mix the egg, the milk and the extra virgin olive oil in another bowl. Incorporate gradually the liquid mixture into the first bowl, then add the speck and the scamorza, previously cut in cubes, and mix.
Pour the mixture into muffin cups and decorate each muffin with some almond slices.
Bake in a static oven at 180° for approximately 18 minutes until a toothpick plunged into the center of the muffin comes out clean.