Savory muffins are ideal for a packed lunch, for a picnic, for a dinner with friends where everyone brings something or simply to eat hot with a soup and a little butter. With this recipe you can make 12 regular muffins or 6 giant muffins.
Ingrediants
Dough for the base of savory muffins
- 200 g self-rising flour
- 1 teaspoon of baking powder
- 2 large eggs
- 250 ml milk
- 20 g melted butter
- 1/2 teaspoon of salt
5 Variants (Extra Ingredients)
- Cheese and corn: 1 125g can of corn puree, 125g grated cheese, 3 slices of bacon or ham, cut into small pieces and fried.
- Hawaiian pizza flavor: 125g grated cheese, 1 125g packet of diced pineapple (drained), 2 tablespoons of tomato paste, 3 slices of chopped ham, 1/2 teaspoon of garlic, 1/2 teaspoon of dry mixed odors or 1 tablespoon of chopped fresh odors. (Or, if you want, you can use 2 1/2 tablespoons of pizza sauce.)
- Supreme pizza taste: like Hawaiian pizza but with 125 g of olives, dried tomatoes, roasted peppers, etc. instead of pineapple.
- Savory cheese: 125 g of grated cheese (or 50 g of grated cheese and 75 g of diced feta), 2 tablespoons of chopped herbs, 1 tablespoon of sweet mustard, 1/2 teaspoon of paprika, 1 chopped chilli to your liking or 1/2 teaspoon freshly ground black pepper.
- Asparagus, corn and tuna: 1 125 g can of drained tuna, mashed with a fork. 7 or 8 pickled asparagus cut into small pieces (or fresh after having blanched them for about 3 minutes, let cool and cut into small pieces). 1 jar of 125 g of drained corn, 1/4 teaspoon of salt and pepper.
Steps
Step 1. Prepare the extra ingredients
That is, it grates the cheese, organizes the smells and spices, etc.
Step 2. Preheat the oven to 190 ° C, grease or line a standard 12 muffin (or 6 giant) muffin tin with baking cups
Step 3. Prepare the recipe for the base
Mix the dry ingredients in one bowl and the wet ingredients in another. The latter must form a very homogeneous compound.
Step 4. Add the extra ingredients to the wet mixture and mix until well incorporated
Step 5. Pour the mixture into the bowl of dry ingredients and mix with a spoon or spatula
Mix for a short time and without thoroughly mixing, it is preferable that there are no huge lumps, but a few small lumps are allowed.
Step 6. If the mixture is too hard, add a drop of milk
It must be solid but not as solid as a dough. Variants with extra ingredients can change the texture.
Step 7. Pour the mixture into the mold evenly
Fill each cup 2/3 full.
Step 8. Bake for 20-25 minutes or until cooked through and golden brown
Giant muffins could take 25 to 30 minutes.
Step 9. Remove the muffins from the mold and let them cool
However, they are also good hot.
Step 10. Finished
Advice
- Fresh smells taste better. Some dry smells tend to leave a slightly stale taste or a too natural flavor.
- Add a hot sauce or dried chili powder to any variation if you want to give it an edge or add other ingredients making sure they are cut into small cubes.
- Muffins are also excellent plain, hot or cold, or with a little melted butter, if you don't want to stray from your diet.
- We recommend that you experiment to find the right amount of salt. Even if you want it to be tasty, keep in mind that some cheeses already contain a lot of salt, so you don't have to add more, while others are more bland and therefore you will have the feeling that you are lacking a bit of flavor.
- The muffins with asparagus and tuna are more particular, they are good cold or just heated with a slice of cheese, a pinch of mayonnaise and maybe some pickles.
- If you can't find the corn puree, mix 35 g of polenta or corn flour in a cup with water (until you get a 125 g mixture), add the melted butter and put it in the microwave. Then let it cool and add it to the wet ingredients.
