copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati
Three things tell a man, his eyes, his friends and his favorite quotes..here is one of mine “Muffins were created so that Americans don’t have to feel guilty about eating cake for breakfast”
but here in Italy, enjoying a little sweet something for breakfast is a requirement.
George Clooney isn’t the only American gaining notoriety in Italy..the muffin seems to be the newest American star. While it is no secret that Italians are passionate about their food, the muffin craze seems to have truly caught on.
The word muffin comes from either the French word mouffet-meaning a soft bread or the German word ‘muffe’ which means little cake but in Italy they call them muffins and think of them as an especially American breakfast food.
( Photo credit:www.tortealcioccolato.com)
While today, here, life seems to be filled with uncertainties, waking up to the smell of a cappuccino and freshly baking cornetti was always a certainty..something you knew could always count on….But not so anymore.
My mornings have been starting with not my usual cappuccino and cornetti (an Italian version of a croissant) but cappuccino and a muffin. While I insist on making my own, there is no shortage of the sweet little import here, in coffee bars and supermarkets and bakeries,,the muffin,has gained its’ own piece of notoriety here
(photo credit: http://ricette.pourfemme.it)
Most muffins here are petite and truly a sweet little piece of heaven and not ‘supersized’ American style. Try this Italian version of a muffin, it’s healthy too, approximately 150 calories each
Breakfast Fruit Muffins
1/2 cup fresh fruit in season (cranberries, or blueberries, or strawberries)
1- 8 ounce container of plain low fat or fat free yogurt
1 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1/4 cup olive oil
Place 1/4 cup of fresh fruit fresh fruit and yogurt in blender for one minute. In a bowl, beat eggs with sugar till well blended and foamy. Add in olive oil, pinch of salt, blend well. Add in blended yogurt/fruit mixture. Sift flour, baking powder, baking soda into this mixture a little bit a time, blending well after each addition. At end ,add in remaining whole fruit, Stir in. Place into muffin cups or muffin pan and bake for 30 minutes in oven preheated to 375 degrees
For more recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style here or in ebook version exclusively at Kindle.com