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Walnut, raisin, black pepper and red wine muffins

by Giulia Scarpaleggia This recipe hovers between tradition and innovation: Giulia has created a quick dessert that is not part of the tuscan culinary tradition, muffins, but enriched with walnuts, raisins, red wine and black pepper, wich are the ingredients of the traditional Tuscan Pan co’ santi. With these muffins you can appreciate in a very short time an old world taste that often takes too long to be kneaded, raised and baked. Thanks Giulia!
Walnut, raisin, black pepper and red wine muffins [Photo credits: Giulia Scarpaleggia]
Walnut, raisin, black pepper and red wine muffins [Photo credits: Giulia Scarpaleggia]
  Recipe Type: Dessert Author: Giulia Scarpaleggia Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 muffins   Ingredients
  • 125 g plain flour
  • 125 g of whole wheat flour
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • 1 teaspoon ground black pepper
  • A pinch salt
  • 100 g raw cane sugar + a few tablespoons for dusting the muffins
  • 125 ml red wine
  • 125 ml white yogurt
  • 100 ml extra virgin olive oil
  • 1 egg
  • 4 handfuls shelled and chopped walnuts
  • 2 handfuls raisins, soaked in water and squeezed
Instructions
  • Preheat oven to 200°C.
  • Sift the flours, baking powder, baking soda, salt and pepper in a large bowl, then add the brown sugar.
  • In another bowl, pour all the liquid ingredients: red wine, yogurt, extra virgin olive oil and yogurt. Whisk all the ingredients until homogeneous.
  • Pour the liquid ingredients into the bowl with the dry ingredients and stir gently, cleaning up the edges without overworking the dough, just to dissolve any lumps of flour.
  • Add the chopped walnuts and raisins and stir to mix.
  • Scoop the batter into 12 muffin moulds lined with paper cups. Fill the moulds up to three quarters of their capacity and sprinkle with a pinch of cane sugar to get the muffins crispy and glazed on the surface.
  • Bake the muffins for about 20 minutes until they are puffed, golden and springy.
  • Cool on a wire rack of before eating.
About Giulia Scarpaleggia Giulia (or Juls) is a freelance food writer. She developes recipes for magazines and companies and she is a Tuscan cooking class instructor for foreigners and Italians.
Do you have your own original recipe using typical Tuscan products or a new version of a traditional Tuscan dish?  Send your picture + your recipe to tuscanycious@gmail.com