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Fava bean, salami & cheese muffins

Course Appetizer
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 20 mini muffins
Author Giulia


  • 1 cup 100 g shelled fava beans (about 900 g with the pods)
  • 1 cup 150 g salami, diced
  • 1 cup 130 g fresh pecorino cheese, diced
  • 1 cup 150 g plain flour
  • 1 cup 150 g corn flour
  • 1 teaspoon 5 g salt
  • 4 teaspoons about 15 g baking powder
  • freshly ground black pepper
  • grated zest of 1/2 lemon
  • 2 eggs, lightly beaten
  • 3/4 cup 200 ml whole milk


  • Preheat oven to 190°C and grease 20 mini muffin moulds (about 3 tablespoons / 75 ml capacity).
  • Combine the dry ingredients in a large bowl: plain flour, corn flour, salt, baking powder, a generous pinch of freshly ground black pepper and some grated lemon zest.
  • In a smaller bowl whisk the eggs and milk together and fold them into the dry ingredients just until the batter comes together. Do not over mix.
  • Spoon the batter into the greased mini muffin moulds and bake for about 18 minutes until lightly golden, puffed and dry inside. Serve them warm.
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