Ingredients for 6 people (12 muffins)
|Organic Tomato Puree 500g||200 ml|
|0 Flour/Whole wheat flour||200 g|
|Bakery yeast or Cream of Tartar||8 g|
|Extra Virgin olive (EVO) Oil||50 g|
|Potato starch||30 g|
|Soy cream||150 ml|
|Sun-dried tomatoes||30 g|
Soak the sun-dried tomatoes in warm water for about 30 minutes. Alternatively, you can use semi-dried tomatoes, which usually contain more storage oil. Finely grate almonds and chop the zucchini, then mix them raw in a dish.
Carefully sift the flour, the yeast and the potato starch in a bowl. This is a key step to obtain a softer and more digestable product. Now add the other ingredients: the salt and the mix of zucchini, almonds and sliced tomatoes (the tomatoes must be previously well drained from water).
Vigourously whisk the ingredients to gain a well-homogeneous dough. Fill greased muffin-molds and bake at 180° for 20 minutes in convection mode. Toothpick-test the muffins for a perfect baking and let them cool while you proceed to cook the sauce.
Make a classic tomato sauce with Pomì Organic Tomato puree. Once cooked, add the soy cream, cook for other 15 minutes and serve with the muffins.