Salty Muffin Muffins Recipe by of 02-03-2012 [Updated on 28-01-2014]
Savory Muffin Muffins are this Friday's recipe, easy, fast and delicious. I love savory muffins and with this variant with mushrooms I obtained very soft and tasty muffins, I used mushrooms in oil and therefore I did not add any more oil to the dough, but if you want to use fresh mushrooms sautéed in a pan, you will have to add to the knead a little oil to make the dough soft. Yesterday many of you will have received an email from me, a newsletter that I have decided to send to all readers of the blog to inform about the latest recipes published on the blog and to give some previews of the recipes I have made and that you will soon see on the site. The first email has reached all those who have sent me a comment at least once and obviously if you don't like to receive it anymore, you can choose to unsubscribe by following the link you find in the email. Good day everyone and if you don't eat meat on Friday in Lent with these savory mushroom muffins maybe I gave you an idea for tonight's dinner;) kisses kisses and good weekend!
How to make savory mushroom muffins
In a bowl, whip the egg and milk, separately mix the flour, Parmesan and baking powder, salt and pepper.
Add the compossto of flour and Parmesan cheese in the beaten egg and milk and mix everything with a wooden spoon.
Now add the mushrooms in oil to the mixture (lift them from the jar with a fork so as not to add too much oil)
Stir quickly with a spoon so that the mushrooms are evenly distributed in the muffin dough
Pour the mixture of salted mushroom muffins into the previously greased and floured muffin molds.
Turn on the oven to 180 degrees and bake for 20 minutes
Allow to cool then serve your mushroom muffins
And here you can see a detail of the interior ... soft!
Muffin muffins, without leavening
These MUFFIN WITH MUSHROOMS they are divine! Easy And fast to do, they are WITHOUT LEAVENING therefore they are prepared without waiting times and even if you have little time to spend in the kitchen. Super fluffy, I'm scented and tasty and their aroma will expand throughout the house giving you a pampering even on an olfactory level not just!
Fit in 1000 occasions, these savory tartlets are perfect for parties, buffet, appetizers, brunch Sunday e informal dinners with friends and family.
But now let's see together how to get MUSHROOM MUFFINS perfect!
- Low difficulty
- Economic Cost
- Preparation time 20 minutes
- Cooking time 25 minutes
- Servings 4 people
- Cooking method Oven
- Italian cuisine
Savory Mini Muffins
The muffins are baked preparations originating from american cuisine, who have also conquered our country for theirs lively and lively look it's theirs inviting taste.
Easy to prepare and delicious to eat, lend themselves to infinite variations, both sweet and savory. Desserts are perfect for breakfast or as a mid-morning snack, while savory you can enjoy them at any time, or serve as an elegant aperitif in a finger food version.
In our recipe we have proposed to you to make some mini vegetable muffins soft and fragrant, and perfect to be served as an appetizer for a cheerful dinner with friends.
The basic recipe is very versatile, so here are some tips to prepare them better and create other delicious flavor variations.
First of all, one important thing: the muffin dough is simple and fast, and involves first combining all the floury and powdered ingredients, then flour, grated cheese, yeast and a pinch of salt and pepper, and then the liquid ones, then the beaten eggs, milk and oil, which can also be replaced with melted butter.
Once you have the perfect dough, you can enrich it to your taste, for example by adding cubes of ham or bacon, chopped dried fruit such as walnuts and pistachios, mashed potatoes, or even blended pumpkin, to obtain colorful and delicious muffins. .
The important thing is to remember to fill the muffin cups or silicone molds only for 3/4: the dough will rise in the oven during cooking, so if you don't want it overflowing, avoid filling them to the brim.
You can help yourself with a spoon to get a more precise result and not waste even a drop of this soft dough.
Savory vegetable muffins (lactose-free recipe)
These savory muffins feature a truly special ingredient: seasonal vegetables. To prepare the savory vegetable muffins it will take about an hour, but if you have little time available you can easily divide the preparation into two stages. Based on seasonal minestrone, not very refined flours and eggs, you can serve the vegetable muffins also as single dish accompanying them with a fresh green salad.
Savory muffins with cornmeal, cheese and mushrooms
Arrive at seven the place feels good
No time to call you today
Encores till eleven then Chinese food
Back to the hotel again
I call your number
the line ain´t free
I like to tell you come to me
A night without you seems like a lost dream
Love I can´t tell you how I feel
Miss you where I´ve been
I´ll be back to love you again
Another morning another place
The only day off is far away
But every city has seen me in the end
And brings me to you again
Miss you where I´ve been
I´ll be back to love you again
SALTY MUFFINS WITH CORN FLOUR, CHEESE AND MUSHROOMS
soaking: 15 min
preparation: 10 min
cooking: 25 min
Ingredients (6 muffins):
-60 g coarse-grained corn flour for polenta
-100 g flour 00
-1 tsp chemical yeast for savory pies
-1 pinch of baking soda
-2 teaspoons sugar
-1 salt outlet
-1 pinch black pepper
-100 ml milk
-30 g olive oil
-10 g dried mushrooms (porcini mushrooms and chanterelles from Cadore)
-60 g semi-hard cheese
-2 tablespoons grated parmesan.
Soak the mushrooms in a bowl with water and leave them to soak for about 15 minutes.
Savory muffins with mushrooms and parmesan
THE savory muffins with mushrooms and parmesan besides being undoubtedly very good, they are very easy to make. They are prepared in a matter of minutes and are suitable as an appetizer or as finger food in the buffet or aperitif.
THE savory muffins with mushrooms and parmesan they do not need to rise before cooking, in fact I used the self-raising yeast for savory pies (you can find it on the market both from Bertolini and Pane Angeli) which is mixed with the flour and after having prepared the mixture immediately put in the oven.
Follow me and come and discover the recipe for savory muffins with mushrooms and parmesan
Ingredients for 5-6 muffins:
250 ml of semi-skimmed milk
1/2 sachet of instant baking powder
1 heaped teaspoon of salt
90 ml of corn oil
For the mushrooms:
250 gr of champignon mushrooms
chopped parsley to taste
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Sprint recipe mushroom omelette muffin
- 3 eggs
- 1 tablespoon of grated Parmesan cheese
- a spoonful of milk
- already sliced champignon mushrooms
- parsley to taste
- Salt to taste
- First, wash the mushrooms well and slice them finely (they are also already sliced), put them in a pan with a clove of garlic and a little oil and cook for about 10-12 minutes.
- Halfway through cooking, season with salt and sprinkle with chopped parsley.
- Meanwhile, in a separate bowl, mix the eggs with the milk and Parmesan.
- Then take a muffin mold (silicone or metal) and with the help of a ladle divide the mixture into the molds, first greasing them lightly with oil.
- Then add some mushrooms on each mold and bake in a normal oven at 180 ° for about 20-25 minutes.
- The omelette muffins can also be filled as desired with cheese, with cubes of cooked ham or with zucchini or peppers!
For another super easy egg dish don't miss the fabulous Eggs in Purgatory!
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Preparation of zucchini and fontina mushroom muffins
To make savory muffins, start by cleaning the vegetables.
Wash the mushrooms well with running water, cut the stem and close them into very small wedges. Aside, wash and trim the ends of the courgettes, cut them into cubes and add them to the mushrooms.
Take a non-stick pan with a drizzle of extra virgin olive oil and sear the mushrooms and courgettes over low heat, season with salt and pepper.
Meanwhile, prepare the dough.
In a large bowl whisk the eggs with a manual whisk and add sunflower oil drizzle, stir until you get a light and fluffy mixture. Now, add the ricotta and the sifted flour along with the instant yeast for quiches. Incorporate the grated Parmesan cheese, season with salt and pepper, finally add the diced fontina cheese, mix all the ingredients to obtain a homogeneous mixture.
Finally, when the vegetables are ready, add them to the dough and mix the ingredients well with a spatula.
Now, grease a muffin pan and with the auto of a ladle fill them with the stuffed dough up to the edge, proceed in this way until the end of the dough. Bake in a preheated oven in static mode at 180 degrees for 30/35 minutes, until they are swollen and have a golden color. Once ready you can either serve them at the moment and enjoy them hot and stringy, or cold and keep them for a couple of days in an airtight container in the fridge and reheat them for a couple of minutes before serving them in the microwave oven.
Enjoy your meal.
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Savory muffins with mushrooms and cooked ham.
Gently clean the mushrooms, cut them into cubes. Put 2 tablespoons of oil and the garlic clove in a pan, let it brown for 1 minute. Add the mushrooms and sauté them for 6/7 minutes then add salt and sprinkle with the chopped parsley, turn off the heat and remove the garlic clove.
Cut the ham into small cubes. In a bowl, beat the eggs well with the softened butter, oil, milk, salt and pepper, it should become a very soft and homogeneous mixture.
Add the yeast to the sifted flour and add it, little by little, to the egg mixture. Meanwhile, turn on the oven at 180 °. When you have mixed everything well, add the mushrooms with their sauce, the cubes of coppa and the grated Parmesan cheese.Mix well and spoon the mixture into the appropriate muffin molds (if you do not use the disposable ones, butter and flour them first) almost to the brim.
Bake for 20 minutes. Turn off the oven and leave them for another 5 minutes with the door open.