Showing posts with label savory muffin recipes. Show all posts
Showing posts with label savory muffin recipes. Show all posts

Monday, July 29, 2024

Brie and Scallion Muffins #MuffinMonday

These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

Food Lust People Love: These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

We had a family debate a few years back about what to call spring onions. In most Asian cookbooks they are called scallions. When I was growing up, my grandmothers called them green onions. In the UK they are often called salad onions. And as mentioned in the first sentence of this paragraph, spring onion is yet another name. 

All I can tell you at this point is that I love them. They add a fragrant herby-ness to recipes along with a delightful mellow onion flavor. Plus, they are a beautiful green garnish atop any dish. 

My other favorite thing about them is how they will grow again if you cut the green parts off, leaving behind the white and roots. Pop them in some water and watch how they take off! After a week or so, I use a chopstick to poke holes in a soil-filled flower pot and add the onions. You will have an endless supply all summer!

Brie and Scallion Muffins

This recipe makes a small batch of 6 muffins but is easily doubled to make 12. If you don’t have Brie, substitute Camembert or another soft cheese. 

Ingredients 
3 1/2 oz or 100g Brie
3 green onions/scallions, green part only
1 1/2 cups or 188g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
A couple generous grinds black pepper
1/3 cup or 80ml canola or other light oil, plus more for oiling the pan
1/2 cup or 120ml buttermilk
1 egg

Method
Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by lightly brushing it with oil. As you will see from the photos below, I have misplaced by 6-cup pan. Squint and pretend you don't see the three empty holes later, okay? 

Cut the Brie into small cubes, trimming the rind, if desired. I like to leave some on so tend to trim the sides so there’s only rind on the bottom and top. Set aside at least six cubes to top the muffins with before baking.


Slice your scallions/green onion tops into small pieces and set aside a little pile for garnish. 


In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt and pepper.


Add the Brie cubes to the flour mixture a few at a time, stirring between additions, so that they are coated by the flour and won’t stick back together. 


Fold in the bigger pile of scallions. 


In a smaller mixing bowl, whisk together the oil, buttermilk and egg.


Fold your wet ingredients into your dry ones. 


Divide the batter between the muffin cups and top with the reserved cubes of Brie and sliced scallions.


Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.


Enjoy!

Food Lust People Love: These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

It’s the very last Monday of July so that means it’s time to celebrate Muffin Monday! Check out the muffin links below:

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Brie and Scallion Muffins!

Food Lust People Love: These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

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Monday, March 25, 2024

Cheesy Spelt Mini Muffins #MuffinMonday

These cheesy spelt mini muffins are a great little one/two bite snack that will disappear in record time. Leave them uncovered at your peril! It’s so easy to pop one in your mouth as you go by the plate.

Food Lust People Love: These cheesy spelt mini muffins are a great little one/two bite snack that will disappear in record time. Leave them uncovered at your peril! It’s so easy to pop one in your mouth as you go by the plate.

It’s the last Monday of the month so that means my Muffin Monday friends are sharing muffin recipes. It somehow sneaks up on me every month and that makes me wonder how on earth I ever managed to do Muffin Monday every week for almost three whole years!

I was just counting and I have, including this one, 241 muffin recipes on this blog. Crazy talk! Most are sweet with only 54 falling into the savory category. I just love baking muffins and how quick and easy they are. Muffin Monday is an effort to tell the world! 

Cheesy Spelt Mini Muffins

You could also bake this batter in a six-cup muffin pan but the minis are so cute, why would you, except if you just don’t own a mini muffin pan? Plus they will take longer to bake. 

Ingredients
Canola or other light oil for greasing the muffin pan
½ cup or 60g spelt flour½ teaspoon baking powder
¼ teaspoon fine sea salt
2 oz or 56g extra sharp cheddar cheese, finely grated
3 tablespoons or 43g butter, melted and cooled
2 tablespoons milk
1 egg

Method
Preheat your oven to 400F° or 200°C and prepare a 12-hole mini muffin pan by greasing it with canola or another light oil. 

In a large mixing bowl, whisk together the flour, baking powder and salt. 


Set aside a small amount of the grated cheese for topping, then add the bigger pile to the flour mixture and toss to coat.


In another smaller mixing bowl, whisk together the egg, melted butter and milk. 


Fold the wet ingredients into the dry ones, until just mixed. Divide the mixture between the muffin cups. 


I like to use a little scoop. Add a good pinch of the reserved grated cheddar to each muffin.


Bake for 10-12 minutes in your preheated oven or until golden brown on top.


Cool on a wire cooling rack for a few minutes and then run a spatula around the edges to loosen the muffins. 

Food Lust People Love: These cheesy spelt mini muffins are a great little one/two bite snack that will disappear in record time. Leave them uncovered at your peril! It’s so easy to pop one in your mouth as you go by the plate.

Enjoy!

As I mentioned above, it's Muffin Monday. Check out all the great muffin recipe links below:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Cheesy Spelt Mini Muffins!


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Monday, February 26, 2024

Jalapeño Cheddar Muffins #MuffinMonday

Slightly spicy and oh so cheesy, these jalapeño cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Once again, I’m sharing a small batch recipe for Muffin Monday, the last Monday of the month. It makes just six normal sized muffins but I must confess that my husband and I each ate two, one after the other, as soon as I took the photos for this post. They are so good! Just double the ingredients if you need 12.

Jalapeño Cheddar Muffins

I used a English mature cheddar for the extra sharp cheddar in this recipe because it’s our favorite but I have to admit for prettier muffins, an orange-colored cheddar might make a nicer contrast with the green jalapeños on top. Does anyone know why we color our cheddar here in the States? I must research this but if you know, please tell me why! 

Ingredients for 6 muffins
1 fresh jalapeño
Drizzle olive or canola oil to grease 6-cup muffin pan
1 cup or 125g flour
1 teaspoon baking powder
1/4 teaspoon salt
Few good grinds of fresh black pepper
4 oz or 112g extra sharp cheddar
1/3 cup or 78ml milk
3 tablespoons canola or other light oil
2 teaspoons Worcestershire sauce (We prefer Lea & Perrins.)
1 egg

Method
Slice six thin rounds from your jalapeños to use for decoration, then mince the rest of them, discarding the seeds (if you want them less spicy) and stems. 


Preheat your oven to 350°F or 180°C and grease your 6-cup muffin pan liberally with canola or olive oil.  I don’t recommend using muffin liners when baking with cheese because the melty cheese makes the muffins hard to remove from the paper.

Grate your cheese. Put aside a small handful for topping the muffins. Whisk together your flour, baking powder, salt and pepper in a large bowl. 


Add the bigger pile of cheese to the flour bowl and stir to coat the cheese.


Now add the minced jalapeños and stir to coat again.


In another bowl, whisk together the milk, oil, Worcestershire sauce and egg. 
 

Pour your wet ingredients into the dry ingredients and fold them together until just mixed. 


This is a really stiff batter, almost a dough. But trust. When the muffins bake, all that cheese is going to melt and you will end up with lovely tender muffins.

Divide the batter evenly among the 6 muffin cups. Top each with some reserved cheese and a slice of jalapeño.


Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.  

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

If, despite liberal greasing, your muffins still stick to the pan a little, just run a knife or silicone spatula around the outside of each muffin and they should pop free.

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Enjoy!  

As I mentioned above, it’s Muffin Monday, our favorite day of the month! Check out the other recipes my blogger friends are sharing: 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Jalapeño Cheddar Muffins!

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

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Monday, July 31, 2023

Summer Squash Parmesan Muffins #MuffinMonday

Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

Food Lust People Love: Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

If I were a tv chef, this recipe would make just six muffins. Does it drive anyone else crazy when they just set aside a bowl of batter and don’t even use a spatula to scrape the sides? I know they have time constraints but, come on! It only takes a few seconds. Such a waste. 

One of the reasons I love using my silicone muffin cups is because when there is a bit of batter left over, I am not tempted to overload the cups. It’s just so easy to pop another one on the baking pan and make seven instead of six, or 13 instead of 12. 

Another reason I love them is because they don’t need greasing or lining with paper cups. Muffins slide right out every time. Living the dream. It’s the small things, folks. 

Summer Squash Parmesan Muffins

This recipe makes six or seven muffins, depending on the size of your muffin cups and whether you can be bothered to use a rubber spatula. It was adapted from one on the delicious. magazine website and was published in the September 2019 edition. 

Ingredients
1 summer or crookneck squash (approximate weight after removing seeds: 80g)
2 tablespoons olive oil
1/3 cup or 80ml milk
1 egg
1 cup or 125g flour
2 oz or 57g grated Parmesan, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon cayenne

Method
Cut the fat part of the summer squash in half and scoop the seeds out and discard (or compost) them. 


Grate the rest of the squash onto a paper towel. 


Fold the paper towel over to cover the grated squash and roll it up in a cloth towel. Wring as much juice as you can out of the squash, set aside. 


Heat the oven to 350°F or 180°C. Line a 7 holes of a 12-cup muffin pan with paper muffin cases. Or use silicone muffin cups on a baking tray.

Separate out a small amount of the grated Parmesan for topping. 

In a bowl, whisk together the olive oil, egg and milk. 


Add in the grated squash, flour, Parmesan, baking powder, baking soda, sea salt and cayenne. Fold until just combined.


Divide the batter among the muffin holes and top each with a pinch or two of the reserved grated Parmesan. 


Bake for 20-25 minutes or until golden and springy to the touch. 


Leave to cool on a wire rack.


Serve warm or at room temperature.

Food Lust People Love: Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

Enjoy! 

It's the last Monday of July - where has the month gone?! - so that means it's time again for Muffin Monday. Check out the recipe links below!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Summer Squash Parmesan Muffins!

Food Lust People Love: Just picked summer squash and Parmesan cheese combine to make fluffy, flavorful small batch muffins that are perfect as a snack or for breakfast.

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Monday, April 24, 2023

Small Batch Cheddar Muffins #MuffinMonday

Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12. 

Food Lust People Love: Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12.

I’ve been baking mostly small batch muffins because it’s just me and my husband at home. We do have sweet neighbors we can share with but 12 muffins are still a lot. In the case of these muffins, however, I sorely miscalculated since I was planning to bring them to share with my mother, my sister and her twins. 

I really should have made 12! Six disappeared in no time and one of my dear nieces even said that she would love the recipe. So, Brontë, here it is! Muffins are the easiest bake ever and you can even bake these in the Ninja on the bake setting. Any questions, just let me know. (The rest of you can leave a comment if you have a question! Happy to help.)

Small Batch Cheddar Muffins

I’ve called these cheddar muffins because that is the cheese I had on hand but, really, any cheese of a similar texture would work beautifully in this recipe. 

Ingredients
1 cup or 125g all-purpose flour
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 1/2 oz or 100g grated extra sharp cheddar cheese
1 large egg
1/2 cup or 120ml milk
3 tablespoons butter, melted and cooled, plus extra for the muffin pan

Method
Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by brushing it inside with melted butter. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 


Add the grated cheddar and gently toss with the flour mixture to coat the cheese.


In another mixing bowl, whisk together the egg, milk, and melted butter. 


Pour the egg mixture into the flour mixture and fold until just combined.


Divide the batter into the cups of the buttered muffin pan. 


Bake in your preheated oven until golden brown, about 20 to 25 minutes. 


Ideally, serve warm but these are also good at room temperature. 

Food Lust People Love: Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12.

Enjoy! 

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the recipes my fellow bloggers are sharing below: 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Small Batch Cheddar Muffins! 

Food Lust People Love: Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12.

 .

Monday, January 30, 2023

Cheddar Chili Bean Muffins #MuffinMonday

Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

Food Lust People Love: Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

When researching recipes for another post, I came across a dish I had never heard of called fritoque (pronounced free-toh-kay.) It was on the menu of a Mexican restaurant in San Antonio way back when, made with cooked beans, broken tortilla chips and cheese. One variation on the recipe was a substitution of chili con carne for the beans. 

I made the chili then I made a hybrid fritoque that was half beans and half chili. Then I ran out of time to edit the photos and create the post before the event deadline, so I’ll have to share it another day. It was really tasty! 

But meanwhile, I had leftovers of the chili-bean mixture and using it in muffins seemed like a great idea. I’ve made chili cheese dog muffins before and they were fabulous. This recipe is very similar but no weenies. 

Cheddar Chili Bean Muffins

If you don’t have leftover chili con carne, you can use canned but keep in mind that the moisture content of the canned chili may be higher so strain it somewhat if it’s really wet.

Ingredients
1 cup or 125g flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
2 oz or 57g extra sharp cheddar cheese, grated, plus extra for topping, if desired
1 cup or 260g chili with beans
1/4 cup or 60ml canola or other light oil, plus extra for the muffin pan
1 egg

Method
Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by brushing it with a little oil. 

Combine your flour, baking powder, baking soda, salt and cheese in a large mixing bowl.


In another smaller bowl, whisk together your egg, oil and chili with beans.


Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.


Divide your batter between the 6 muffin cups.


Sprinkle the tops with the extra cheese, if using.  


Bake for 20-25 minutes in your preheated oven or until an inserted toothpick comes out clean.


Allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.


Enjoy!

Food Lust People Love: Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

It’s Muffin Monday, our first of 2023! Check out all the great muffins my friends are sharing with you today. 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Cheddar Chili Bean Muffins!

Food Lust People Love: Made with leftover chili con carne, these cheddar chili bean muffins are a wonderful savory bake, perfect alone or as an accompaniment to your meal.

 .