Sicilian Muffin al Caciocavallo Ragusano DOP

This morning, I made this recipe for breakfast and considering how successful it was with my family, I decided to share the recipe with you.

Ingredients

250 g flour
1/4 l milk
100 g young Caciocavallo Ragusano DOP Cheese
50 g mature Caciocavallo Ragusano Cheese finely grated
50 g of butter plus a little to brush the molds
1 egg
1/2 tablespoon sugar
1 tablespoon baking powder
salt

Sift the flour with baking powder and mix it in with salt and sugar.
Grate the fresh Ragusano cheese using a grater with large holes and set aside. Melt the butter and let it cool down.
Break the egg into a bowl, whip it lightly and incorporate the butter. Then start adding the flour and the milk, little at a time. Mix well with a wooden spoon and then mix the two kind of grated cheese into the mixture: the result is a smooth but thick batter.
Take 6 ramekins, brush with butter and dust with floor, then place the mixture in and bake the muffins in a pre-heated oven at C°180 for about twenty minutes, until they are well puffed and golden.
Once removed from the oven, let them rest a couple of minutes before you remove them from the ramekins. Serve warm either for breakfast with bitter orange marmalade as I did this morning or for lunch with a caponata or a selection of cured meats.