PARMIGIANO REGGIANO CHEESE MUFFINS

• 200 g flour
• 100 g milk (approx.)
• 80 g softened butter
• 80 g Parmigano Reggiano cheese, grated
• 2 eggs
• 1 sachet baking powder (for use in savoury dishes)
• Extra virgin olive oil
• Salt and pepper

METHOD

Beat the butter and eggs together in a bowl, season with a pinch of salt and freshly ground black pepper, add the cheese and stir while pouring in a little of the milk.

Mix the baking powder with the flour and stir into the wet mixture, along with the remaining milk.

Pour into individual moulds and bake in the oven at 190° for 25/30 minutes, then turn the muffins out onto a rack and leave to cool.