🧁 Tritordeum Muffins
Recipe by Florindo Fiero
A rich, professional take on classic muffins, created by master baker Florindo Fierro using Tritordeum flour. Moist, aromatic, and perfect for breakfast or a mid-afternoon treat.
PREP.
30 min
BAKE
20 min
TOTAL
1 hour
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Ingredients
| Tritordeum flour | 1500 g |
| Eggs | 1 liter (~20 eggs) |
| Sugar | 1000 g |
| Milk | 500 g |
| Mild olive oil | 1 liter |
| Honey | 150 g |
| Baking powder | 50 g |
| Salt | 10 g |
Nutrition
Energy (Kcal): 360
Carbohydrates (%): 42
Sugar (%): 24
Fats (%): 20
Saturated fat (%): 3,5
Proteins (%): 6,5
Fibers (%): 2,5
Salt (%): 0,4
Instructions
Whip eggs and sugar until pale and fluffy.
Add liquids: Pour in the milk, olive oil, and honey. Mix gently to combine.
Fold in dry ingredients: Sift the flour with the baking powder and salt, and gradually incorporate it into the batter. Do not overmix.
Rest: Let the batter rest for 30 minutes to develop structure.
Bake: Fill muffin cases up to ¾ full and bake at 175°C (347°F) for 18 minutes, without fan or steam.
Cool and store: Allow to cool completely before packaging or serving.
Tips for Bakers
For extra flavor and moisture, replace part of the olive oil with melted butter, or add citrus zest (lemon or orange) to the batter.
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