Scamorza Affumicata Muffins with Dried Tomatoes and Basil


These savory muffins are loaded with flavor, making them a great snack or brunch addition. Scamorza cheese is similar to mozzarella and pairs perfectly with sun-dried tomatoes and basil. This recipe comes together quickly, so you can dig into these muffins in no time. Try them with a pat of butter while they are still slightly warm from the oven. If you make a big batch, you can store them in the refrigerator for an easy breakfast when you are pressed for time.


  • 1 large egg
  • 100 grams sugar
  • 30 grams milk
  • 50 grams olive oil
  • 105 grams flour
  • 4 grams baking powder
  • 1 teaspoon salt
  • 50 grams cheese (Scamorza)
  • 4 sun dried tomatoes (chopped)
  • basil leaves (chopped)
  • sesame seeds


  1. In a large bowl, beat eggs and sugar until foamy and almost doubled in volume.
  2. Add milk and olive oil.
  3. Stir in salt, flour and baking powder and beat until well blended.
  4. Fold in grated cheese, tomato and basil.
  5. Cover with plastic wrap and refrigerate for about 1 hour.
  6. Preheat oven to 250°C (approximately 480°F).
  7. Divide the batter evenly among the cups in muffin pan, until about 3/4 full.
  8. Sprinkle tops with sesame seeds.
  9. Bake at 210°C (approximately 400°F) (if possible, heat the bottom plaque of the oven and set in vent mode) for 14-16 minutes or until golden.
  10. Let stand for five minutes, then carefully remove from pan and cool on a wire rack.
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