Dice the vegetables and sauté them in a non-stick pan with the chopped shallot and a drizzle of extra virgin olive oil. Prepare the muffin dough by mixing the flour with the eggs, milk, yeast and grated Grana Padano Riserva in a stand mixer, until you have a smooth, even dough. Add the sautéed vegetables and mix well.
Place the muffin tins on a baking sheet, fill them 2/3 of the way and bake in a preheated oven at 180°C for 20-25 minutes. Serve the muffins warm, garnished with fresh herbs.
Easy
4 people - 12 muffins
45 min
