Savory Muffins

I made these savory muffins one evening when I only had eggs, some cheese, and a bit of salami at the back of the fridge. The recipe is of the "what you have on hand" type, and the ingredients can be swapped based on what you find at home. It doesn’t take long to prepare and bakes quickly, making it great when you need something savory for a light meal or a small snack platter.

Quick Info

Total Time: about 30 minutes
Preparation Time: 10 minutes
Baking Time: 20 minutes
Servings: 10-12 muffins, depending on the size of the molds
Difficulty: easy
Recipe Type: appetizer, savory snack

Ingredients

5 eggs
100 g salami (like bologna or square salami)
50 g soft cheese (like mascarpone)
3 tablespoons of flour
2 green onions
1 small packet of baking powder (or about 5 g)
salt
pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, crack the eggs and lightly beat them with a whisk or fork until just combined.
3. Add the diced salami, soft cheese, flour, and baking powder. Slice the green onions thinly and add them to the bowl.
4. Mix everything until the batter is smooth. Don’t overmix; just ensure there’s no visible flour.
5. Season to taste with salt and pepper.
6. Prepare the muffin molds (if using silicone or paper molds, no greasing is needed). Fill each mold with batter, leaving 1-2 cm of space from the top to prevent overflow while baking.
7. Place in the middle of the oven and bake for about 20 minutes. They are done when they are lightly golden on the edges and the top.
8. Remove from the molds while still slightly warm, not hot. They are best served warm.

Why I Make This Recipe Often

It’s quick and doesn’t require expensive or complicated ingredients. It can be adapted with whatever I have in the fridge, mixes in one bowl, and doesn’t dirty many dishes. They are easy to serve for a group or take on the go.

Tips and Variations

Tips

To prevent sticking, use silicone or paper muffin molds. If using metal molds, grease them with a little oil.

Don’t fill the molds to the top, as the muffins rise quite a bit while baking.

If you want a fluffier texture, avoid overmixing the batter after adding the flour and baking powder.

Substitutions

The soft cheese with mascarpone can be replaced with ricotta, lightly salted feta, or cream cheese.

The salami can be substituted with leftover ham, cooked chicken breast, bacon, or even diced vegetables.

The green onions can be omitted or replaced with dried onion or shallots.

Variations

You can add dill or fresh parsley for a fresher taste.

If you have them, you can sprinkle sesame or poppy seeds on top of the muffins before baking.

Instead of mascarpone cheese, I sometimes use leftover grated cheese, depending on what I have.

Serving Ideas

They pair well with a simple salad, as a savory snack, or as part of a platter with cold cuts and vegetables. They are also great for picnics or packed lunches.

Frequently Asked Questions

Can I use just cheese, without meat?

Yes, you can make them with just cheese or whatever you have in the fridge. If you omit the salami, increase the amount of cheese or add some diced vegetables, like bell peppers.

Can the muffins be frozen?

I don’t recommend freezing them. The texture becomes a bit rubbery after thawing, especially due to the eggs and cheese.

Can I use other types of flour?

White flour is the safest for a fluffy texture, but you can try half whole wheat flour. Oat flour or gluten-free mixes change the texture, so try it in small batches.

Can I make them without baking powder?

I don’t recommend it, as they won’t rise and will remain dense.

Can I add other vegetables?

Yes, you can add bell peppers, well-drained grated zucchini, or canned corn, but don’t add too much to avoid excess moisture.

Nutritional Values

Estimated per muffin, if you make 12 from the entire mixture:

Calories: approximately 80-90 kcal
Protein: 4-5 g
Carbohydrates: 3-4 g
Fats: 5-6 g

Values are approximate and may vary based on the type of cheese and salami used. The muffins are quite filling for a snack.

Storage and Reheating

They are best eaten on the day they are made, while warm. If there are leftovers, they can be stored in the fridge in a sealed container for up to 2 days. They can be quickly reheated in the microwave or in the oven for 2-3 minutes. They may firm up slightly in the fridge but won’t become unpleasant. If stored longer, they will dry out and lose their good texture.

 Ingredients: 5 eggs, 100 g square salami, 50 g soft cheese with mascarpone, 3 tablespoons of flour, 2 green onions, 1 pinch of baking powder, salt, pepper

 Tags:  savory muffins