Asiago Food 
Savory muffins are one of those clever solutions that quickly settle an appetizer or an aperitivo, offering an original alternative to the usual charcuterie board. Their single-serving convenience makes them perfect for sharing at the table or taking along for a lunch break or an outdoor picnic.
They are quick and easy to prepare, starting with a simple batter enriched with porcini mushrooms, cubes of fontina cheese, and a few walnut halves for a crunchy touch. The result is a fragrant, autumn-inspired snack that brings the flavors of the woods and the mountains to your table in a stylish and modern way.
Here is how to prepare our muffins with porcini mushrooms, fontina, and walnuts:
Ingredients (makes 12 muffins)
- 10 g Asiago Food dried porcini mushrooms
- 75 g Fontina cheese
- 25 g walnut halves
- 200 g all-purpose flour
- 16 g instant savory baking powder (unsweetened)
- A few fresh thyme leaves (or rosemary)
- Salt and pepper to taste
- 2 large eggs
- 200 g whole milk
- 3 tablespoons extra virgin olive oil
Preparing the filling
To rehydrate the dried porcini, soak them in a bowl of lukewarm water for about 20 minutes. Once they have softened, lift them out of the water and rinse very gently under running water to remove any residual grit, then squeeze them well.
Roughly chop them with a knife and sauté in a pan with a tablespoon of olive oil and a pinch of salt and pepper for 5 minutes. Set the mushrooms aside and let them cool.
While the porcini are cooking, preheat the oven to 180°C (350°F). Dice the fontina cheese and roughly chop the walnuts (if you want a deeper flavor, you can toast them in the oven for a few minutes before chopping). Set everything aside.
Preparing the batter
In a large bowl, sift the flour with the baking powder and add a pinch of salt. In a second bowl, briefly whisk the eggs with the milk, two tablespoons of olive oil, and the chopped fresh thyme. Mix with a whisk until perfectly smooth.
Now, pour the liquid mixture into the bowl with the dry ingredients and work the batter with a spatula, mixing only until the flour is just incorporated.
Assembly and baking
Fold the porcini, fontina, and walnuts into the batter. Stir gently and distribute the batter into a 12-cup muffin tin, filling each cup.
Bake at 180°C (350°F) for 30 minutes. Once they are golden brown, remove them from the oven. After about ten minutes, take the muffins out of the tin. Let them rest on a wire rack until lukewarm before serving.
Buon Appetito!
