½ sachet /
EXTRA VIRGIN OLIVE OIL WITH ORANGE FLAVOURFind out more
Peel and dice the butternut squash, then cook it in the microwave for 6 minutes and blend to a smooth purée.
Pour the purée into a bowl with all the liquid ingredients, i.e. milk, Zucchi orange-flavoured extra virgin olive oil and beaten egg. Mix thoroughly with a whisk and set aside.
Pour all the powder ingredients, i.e. flour, baking powder, sugar and chopped walnuts, into a bowl and mix. Then add the liquid ingredients and stir thoroughly to obtain a uniform mixture.
Place the paper cases in the muffin tins then fill them 2/3 full with the mixture prepared.
Bake in a hot oven at 180° for 25 minutes. Remove from the oven and leave to cool.
In the meantime, melt the two types of chocolate separately in the microwave.
Operate the oven for 15 seconds then stir, repeating the procedure until you obtain a fluid, smooth chocolate at a temperature of about 30 degrees.
Coat the surface of the muffins with the white chocolate. Transfer the milk chocolate to a small icing bag with a thin spout and draw a spiral on top of the white chocolate.
Finally, use a toothpick to create a spiderweb pattern by carefully drawing lines from the centre to the outside of the muffin.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.