Season chopped radicchio with sunflower oil, salt, and pepper. 

Mix eggs with oil, yogurt and baking powder for 3 minutes, add red radicchio Parmesan cheese and mix, finally insert salt and flour and incorporate gently.

Pour the dough into the previously buttered and floured muffin tins and bake in multistep mode: first steam cooking 20% at 190° for 5 minutes, then traditional fan assisted mode at 180° for 16 minutes, remove from oven and take out the muffins and let them cool.

Whip the robiola cheese with cream, parmesan and saffron until you have fluffy mousse, pour it into a piping bag with a ribbed nozzle.

Lay the muffins on individual plates, decorate creating a tuft of robiola cheese.