The Yogurt muffins I'm a base dough ingenious, greedy And super fast!! They are made with Flour, yogurt And baking powder it's a pinch of salt; alone a few seconds to mix everything, to form gods discs And without leavening, I'm ready immediately to cook in a pan just like the Piadine! But they are higher And very soft own like a focaccia! AND thanks to the neutral taste are ideal for accompany sweets And salty! In two words: are addictive!
The recipe was born by chance! And it takes its cue from the legendary Pizzette with yogurt! For the preparation you can use both lo Greek yogurt than that classic White! Just as you can also use other types of flour: wholemeal, rice, spelled! The secret And knead very little! listen to me! otherwise they will lose softness! A little bit more than 10 minutes are ready and their softness and the scent they will win you over at the first bite! The Yogurt muffins they are ideal when you don't have the time to prepare the classic Focaccia, but you don't want to give up a soft base perfect for a thousand occasions! to be cut into wedges for appetizers and accompany sauces like Babaganoush or Guacamole! for snack or Breakfast to spread with Nutella or Marmalade! or from stuff with ham, cured meats, cheeses or even simple fruit! Try them soon you will love them!
Discover also:
Savory pancakes (super soft and perfect for bruches and snacks)
Yogurt muffins recipe
| Preparation | Cooking | Total |
|---|---|---|
| 5 minutes + a few minutes of rest | 5 minutes | 10 minutes |
| Quantity for 3 |
|---|
|
How to make yogurt scones
First of all mix together the flour, yeast and salt, then add the yogurt. Mix 1 minute with a spoon and if it sticks, add more flour to form a ball
The dough must be very soft and you have to knead very little!
Then seal it in a film and leave it at room temperature for 10 – 15 minutes
Meanwhile, spread a pinch of flour on a work surface and heat a non-stick pan.
Then divide the dough into 3 pieces (do not knead again!) But with the help of a dusting of flour above and below the dough, roll out the scones. If necessary, add more flour but do not knead, just spread:
Cook on a hot plate for 40 seconds on each side. Then add 2 teaspoons of extra virgin olive oil and you will see that they swell. Cook for another 30 seconds on each side and set aside!
Yours are ready Yogurt muffins!
They keep perfectly for the next day if closed in a plastic wrap!
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