Do you like muffins?
I must admit I do!
What I like about muffins is that there are infinite ways to make them: sweet and savoury too!
Only our imagination is the limit.
This time I was in the mood for savoury muffins.
Just with a few ingredients that I usually have at home I made these tantalising savoury cheese and veggies muffins stuffed with an irresistible filling, perfect to serve to enrich a party buffet or as an appetiser for your Christmas table or to add to the picnic basket or simply enjoying them as a snack during the day.
Never miss a recipe!
Ingredients for 6 muffins:
- 100 g mixed veggies
- 100 g flour
- 50 ml whole milk
- 1 big egg
- 50 g cheese (Pecorino and cheddar cheese to be grated)
- 5 g instant yeast for savory preparations
- 50 ml vegetable oil
- a few parsley leaves
- Salt
- Black pepper
Directions:
Start by steaming the mixed veggie for 5 minutes.
Put the egg into a bowl, start beating it with the whisk, then pour in the milk while continuing to mix.
Once the mixture is well combined, add salt, pepper and pour the flour and yeast a little at a time, always mixing with a whisk, until they are completely incorporated.
Add the steamed mixed veggies and mix carefully.
Grate 1/2 of the cheese and the balance cut it in small cubes. I have used pecorino and cheddar cheese but you may use whatever cheese you like.
At this point, add the cheese and the chopped parsley.
Pour in the vegetable oil and gently mix the mixture trying not to crush the peas.
Place paper cups in a 6-muffin pan, then put the dough into the cups. Bake the muffins at 180 degrees for 30-40 minutes or until they are golden on the surface.
When cooked, take the savory muffins with cheese and veggies out of the oven, let them cool before serving.
As simple as that!
Enjoy them!
Savoury Cheese and Veggies Muffins
Ingredients
- 100 g mixed veggies
- 100 g flour
- 1 big egg
- 5 g instant yeast for savoury preparations
- 50 ml whole milk
- 50 g cheese
- 50 ml vegetable oil
- parsley
- salt
- pepper
Instructions
- Start by steaming the mixed veggie for 5 minutes.
- Put the egg into a bowl, start beating it with the whisk, then pour in the milk while continuing to mix.
- Once the mixture is well combined, add salt, pepper and pour the flour and yeast a little at a time, always mixing with a whisk, until they are completely incorporated.
- Add the steamed mixed veggies.
- Grate 1/2 of the cheese and the balance cut it in small cubes. I have used pecorino and cheddar cheese but you may use whatever cheese you like. At this point, add the cheese and the chopped parsley.
- Pour in the vegetable oil and gently mix the mixture trying not to crush the peas.
- Put the dough into the muffin cups of the muffin pan. Bake the muffins at 180 degrees for 30 minutes or until they are golden on the surface.
- When cooked, take the savory muffins with cheese and veggies out of the oven, let them cool before serving.
All photo credit: Popsicle Society
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