There is something about muffin shaped pastries that I love. It must be their size! We eat with our eyes too, don’t we?
Even if you have a recipe that goes into a big baking pan, most of a time you can turn it into a muffin version. That way they blend perfectly into a party buffet, and they do a great job at a picnic or as a take away snack.
Lately I have gone back into my old lazy habits. That is grabbing lunch at work, instead of making something ahead at home. While I was going through my recipes today, I ran into this one here that I haven’t made in a long time. Nothing elaborated. In other words, exactly what I was looking for. Quick and easy! I made a little more, so I can take them to work tomorrow and eat them either cold or warm. Yum!
I can imagine how well this recipe can be combined with other ingredients as well. What about adding different kind of herbs? Maybe replace the tomatoes with different vegetables? Zucchini, maybe? Or Spinach? Maybe my beloved olives? And if you have 30 more minutes available, you can turn this recipe even more authentic by making your own ricotta cheese!
Give it a try with this basic recipe, and adjust it the way you like :)
[yumprint-recipe id=’11’]
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