Focaccine allo yogurt

Questa ricetta, lo ammetto, mi intrigava parecchio... Speravo di cavarne delle brioches ma in risultato è stato mangiarmi queste focaccine dolci super leggere (che poi ho annegato nella nutella!)

INGREDIENTI:
500 g di farina
250 g di yogurt (io direi bianco o alla vaniglia)
140 g di zucchero
1 uovo
7 g di lievito di birra
1 pizzico di salte

PROCEDIMENTO:
Unire tutti gli ingredienti fino a formare una pasta omogenea, lavorarla per 10 minuti e, poi, lasciar riposare il tutto per 3 ore in luogo tiepido.
Dividere in 8 panetti il composto lievitato, formare una treccia da ognuno di essi e lasciar lievitare un'altra oretta. Spennellare con un po' di latte e aggiungere zuccherini a piacere...
Preriscaldare il forno a 180 C e, una volta a temperatura, cuocere le focaccine per 20 minuti.
Immagino che si possa inserire della marmellata con una siringa oppure delle gocce di cioccolato o uvette al composto, ma non ho ancora testato la cosa. Prometto che appena possibile mostrero' i risultati.

Blueberry muffins (without yogurt)

Usually my blueberry muffins are made with yogurt, but yesterday I decided to try a new recipe without it. Basically I just substituted a cup of vanilla yogurt with milk and vegetable oil. Take a look to the recipe for more details.
INGREDIENTS:
2 cups of flour
3/4 of cup of granulated sugar + 1/4 of cup for the blueberries
1 pint of fresh blueberries
2 table spoon of baking powder
1 egg
1/2 cup of milk
1/2 cup of vegetable oil
PROCEDURE:
Preheat oven to 400 degrees F.
Wash the blueberries and mix them with 1/4 of cup sugar. Mix all the other ingredients in a bowl and stir. Add blueberries at the end, stir for the last time and, then, scoop the mixture in the muffin cups.
With these quantities you get ~18 medium sized muffins.
Bake for ~25 minutes and finally enjoy!

Savory muffins (with bacon & olives)

INGREDIENTS:
2 cups of flour
1.5 table spoon of baking powder
1 table spoon of salt
1 egg
1 cup of milk
1/2 cup of vegetable oil
black pepper
green olives (in slices)
smocked bacon (in small pieces)
The amount of olives and bacon depends on you and your taste but keep in mind that both these ingredients are salty so you may want to readjust the amount of salt.
Bacon/olives could be easily substituted with cheese, sun-dried tomatoes, cappers, and so on.
With these quantities you get 10-11 medium sized muffins.

PROCEDURE:
Preheat oven to 400 degrees F.
Mix all the ingredients, apart from the sliced olives.
Spoon batter into muffin cups and, then, add the olives on top of each muffin.
Bake for ~20 minutes.
You could enjoy these savory muffins either when they are still warm or later on.