Muffins with Rosioare

To prepare these delicious potato and olive muffins, we start by boiling the potato in salted water. It should be boiled well until it becomes soft, then we mash it as for a puree, obtaining a fine and creamy texture. Meanwhile, we take care of the other ingredients. We wash the tomatoes with cold water to remove any impurities, then we cut them into cubes or slices, according to preference. We also remove the pits from the olives so that we can add them to the dough without worries.

Now, we will prepare the yeast mixture. We dissolve the sugar in a little warm water from the 250 ml, making sure that the sugar dissolves completely. Then, in the same manner, we dissolve the yeast in warm water, thus stimulating the yeast activity. In a large bowl, we add the olive oil, water, salt, freshly chopped rosemary, sifted flour, sugar, and the dissolved yeast. We also add the mashed potato, mixing all the ingredients with a spatula or by hand until we obtain an elastic and homogeneous dough that easily comes off the hands.

Once the dough is ready, we cover it with a clean towel and let it rise in a warm place for about two hours until it doubles in volume. This is when the gluten in the flour develops, and the dough becomes fluffy and airy. Meanwhile, we prepare the metal muffin molds by greasing them with a little butter and sprinkling them with a thin layer of flour. We can also use special muffin liners, but we must be careful about the consistency of the dough.

Once the dough has risen, we tear off pieces by hand and place them in the prepared molds, filling them only halfway, as the dough will rise further. We cover the tray with a kitchen towel and let the dough rise again for 30 minutes. During this time, we preheat the oven to a temperature of 180 degrees Celsius.

After the dough has risen again, we cut the tomatoes and olives and place them on top of the dough in the molds, creating an attractive appearance. Finally, we brush the muffins with a beaten egg, which will give them a golden and appetizing crust. We bake the muffins in the preheated oven for about 20-25 minutes until they become golden and fluffy. After baking, we let the muffins cool slightly before enjoying them, savoring the unmistakable aroma of rosemary and the delicious taste of olives. These muffins are perfect to be served as an appetizer or snack, bringing a touch of originality to your table.

 Ingredients: - 1 large potato - 500 g of all-purpose flour, sifted - 250 ml of lukewarm water - 4 tablespoons of extra virgin olive oil - 1 packet of dry yeast (7g) - 1 teaspoon of granulated sugar - 1 teaspoon of salt - 10 cherry tomatoes - 100 g of black olives - rosemary - 1 egg - 30 g of butter for preparing the molds (if using special metal molds for muffins)

 Tags:  eggs potatoes unt flour oil sugar olives vegetarian recipes