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
TOMATO, CHEESE AND ONION MUFFINS
This savory muffin is very crumbly texture. Could be eaten as a snack or put in kids lunch boxes. I used pizza tomato topping sauce for the tomato sauce and it worked well.
Provided by Chef floWer
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven at 200°C and grease muffin pans, set aside.
- In a small pan melt one tablespoon of butter and then add onions and cook until soft.
- Mix beaten egg and milk together, set aside.
- In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
- Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
- Half fill prepared muffin pans with mixture.
- Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
- Cover each muffin with remaining mixture until pans are three quarters full.
- Sprinkle with remaining grated cheese.
- Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.
Nutrition Facts : Calories 178.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 39.3, Sodium 488.9, Carbohydrate 18.3, Fiber 1, Sugar 1.4, Protein 7.4
TOMATO, CHEESE AND ONION MUFFINS
Steps:
- Preheat the oven to 400°F (200°C) and grease muffin pans, set aside. In a small pan melt one tablespoon of butter and then add onions and cook until soft. Mix beaten egg and milk together, set aside.
- In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter. Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
- Half fill prepared muffin pans with mixture.
- Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. (If there is too much sauce, muffins will come apart when removed from pans.) Cover each muffin with remaining mixture until pans are three quarters full.
- Sprinkle with remaining grated cheese.
- Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESE AND ONION MUFFINS
Make and share this Cheese and Onion Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the dry ingredients then stir in cheese.
- Combine the soup mix and milk.
- Let stand 5 minutes.
- Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
- Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
- Serve Hot.
Nutrition Facts : Calories 224.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 40.7, Sodium 487.8, Carbohydrate 21.5, Fiber 0.8, Sugar 2.4, Protein 7.2
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