We all know muffins well and like to treat ourselves to them. But what happens if we add salt instead of sugar when baking them? Three recipes for salty muffins prove that this delicacy is incredibly tasty even in its salty form.
1. Spicy muffins with ricotta
Ingredients
- 3 eggs
- a pinch of chili powder
- a pinch of basil
- a pinch of pepper
- a pinch of oregano
- a pinch of garlic powder
- 1 teaspoon of salt
- some chives
- 3 tablespoons of olive oil
- half a bag of baking powder
- 150 ml of yogurt
- 150 ml of milk
- 300 g of flour of your choice
- 250 g of ricotta
- 100 g of spicy sausage
- 3 tablespoons of sun-dried tomatoes
- a pinch of basil
Directions
- Cut the sausage into small pieces, mix it with the ricotta and lightly salt and pepper it. Add the chives, basil, oregano, tomatoes and garlic and mix well.
- Separate the yolks from the whites and beat the whites until stiff peaks form. Meanwhile, mix the chili, yogurt and oil and gradually add the flour mixed with baking powder and milk to the mixture. Then add snow from egg whites to the mixture.
- Place the paper molds in the muffin tins. Alternately add one spoonful of dough (egg mixture) and half a spoonful of filling (sausage mixture) to each one. The dough mixture should be on top, and the mixture should be enough for 24 muffins.
- Bake for 15 to 20 minutes in an oven heated to 180°C. Bon Appetit!
2. Muffins with zucchini and bacon
Ingredients
- 3 eggs
- 4 tablespoons of flour of your choice
- 4 tablespoons of cornmeal
- half a bag of baking powder
- 50 g of cottage cheese
- 100 g of finely chopped bacon
- 100 g of grated Gouda cheese
- 400 g grated zucchini
- salt and pepper to taste
Directions
- Mix cottage cheese, bacon and grated Gouda cheese. Add eggs, salt and pepper and mix. Then add flour, baking powder and zucchini.
- Place the paper molds in the muffin tins and fill them with the mixture to about halfway, maybe a little more.
- Bake at 180°C for about 20 minutes or until the muffins get a nice color. Test with a knife, if they are browned enough in the middle and if the knife does not stick to the dough, it means they are done. Bon Appetit!
3. Mediterranean muffins
Ingredients
- 3 eggs
- 20 g of fresh yeast
- half a teaspoon of sugar
- 200 ml of milk
- 300 g plain flour
- 100 ml of olive oil
- spices of your choice
- 1 tablespoon of finely chopped parsley
- 80 g of pitted green olives
- 40 g of capers
- 20 g of anchovies
Directions
- Sprinkle the yeast with sugar, pour three or four tablespoons of warm milk and let it stand for ten minutes.
- Beat the eggs with a mixer, then add olive oil, spices, sliced olives and anchovies. Mix in the yeast and alternately add the flour and the rest of the warm milk to the mixture. Mix well.
- Pour the mixture into the muffin molds, in which you have inserted the paper molds. Fill them half way, maybe a little more. Sprinkle with capers and place in an oven heated to 180 degrees. Bake for about 25 minutes.
