MUFFIN SOFFICI COME UNA NUVOLA - CON RICOTTA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Cheddar is often more affordable and still melts well.

Preheat the oven to 375°F (190°C).

Grease a muffin tin with cooking spray or olive oil.

Cut the bread into small cubes and place in a large bowl.

Heat olive oil in a skillet over medium heat. Add onion, celery, and carrots; sauté until softened, about 5-7 minutes.

Stir in garlic, sage, thyme, and parsley; cook for an additional 2 minutes until fragrant.

Pour the sautéed vegetables over the bread cubes and mix well.

In a separate bowl, whisk together chicken broth and eggs; season with salt and black pepper.

Pour the broth mixture over the bread mixture and stir until evenly combined.

Fold in grated parmesan and mozzarella cheese until evenly distributed.

Scoop the mixture into the prepared muffin tin, filling each cup to the top.

Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.

Let cool for a few minutes before removing from the tin.

Serve warm as a side dish or appetizer.

Cooking Techniques

Spice Level:

Allergens