SAVORY SPINACH & PARMESAN MUFFINS
Steps:
- Preheat oven to 350° F / 180° C
- Liberally grease muffin pan with oil or butter, or line the muffin tin with paper muffin cups, and spray the inside of those with nonstick spray.
- In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
- In a separate medium bowl whisk together beaten eggs, milk, olive oil, and hot sauce until thoroughly combined. Add the spinach, tomatoes (or roasted red peppers), olives, and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
- Spoon the batter evenly into the greased muffin pan compartments, pressing the batter down into the tins. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.
Nutrition Facts : Calories 190 kcal, Carbohydrate 19 g, Protein 7 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 274 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN SAVOURY MUFFINS
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.
Provided by Nagi
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- Brush a 12 hole standard muffin tin generously with butter
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times.
- Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
- Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!
Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SAVOURY CHEESE MUFFINS
Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Breakfast Sides
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan).
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
- Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
- Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ITALIAN HERB MUFFINS
My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.
Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHWESTERN SAVORY MUFFINS
When I was first married, I found a muffin recipe that called for bacon. I modified it through the years and came up with this recipe. It's become a favorite breakfast treat for my husband and me. He grew up in northern New Mexico and thinks most foods benefit from the addition of green chilies.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 8
Steps:
- In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon and set aside., In a large bowl, combine flour, sugar and baking powder. In another bowl, beat milk, egg and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chiles and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 226 calories, Fat 14g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 298mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SAVOURY ITALIAN MUFFINS
Make and share this Savoury Italian Muffins recipe from Food.com.
Provided by English_Rose
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Line a 12-hole muffin pan with paper cases.
- Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
- Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture.
- Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
- Bake for 25 minutes or until golden and cooked through. Serve warm.
Nutrition Facts : Calories 205.8, Fat 6, SaturatedFat 3.6, Cholesterol 16.7, Sodium 602.6, Carbohydrate 30.5, Fiber 1.1, Sugar 2.3, Protein 7
SAVORY MORNING MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
- Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
- Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
SAVOURY PICNIC MUFFINS
Make a batch of these easy savoury muffins for your next picnic. These cheesy bites with seasonal veg are great for lunchboxes, too
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 45m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
ITALIAN MUFFINS
These quick little muffins are great with dinner and a nice change from Italian or garlic bread. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Mix margarine, Italian seasoning, and pepper together.
- Brush 12 medium muffin cups (2 1/2 x 1 1/4 inches) with about 3 tablespoons of the margarine mixture.
- Mix baking mix, milk, and cheese until soft dough forms; beat 30 seconds.
- (If dough is too sticky, gradually mix in enough baking mix- up to 1/4 cup- to make dough easy to handle).
- Turn dough onto surface dusted with baking mix; roll in baking mix to coat.
- Shape into ball; knead gently 6 to 8 times.
- Cut dough into 12 pieces; shape each piece into a ball.
- Place balls in muffin cups; brush with remaining margarine mixture.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 260.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.8, Sodium 657.6, Carbohydrate 28.4, Fiber 0.9, Sugar 5, Protein 6.3
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