Muffins
There are days when I crave something savory and quick, yet still resembling a warm snack. Every time I have a quarter of a red pepper or a few sausages left in the fridge, I think of this savory muffin recipe. It takes just the time to preheat the oven, and while they bake, I can already clean up the dishes. I can't wait for them to cool down; I taste them straight out of the oven.
Quick Info
Total time: 35-40 minutes
Preparation time: 10 minutes
Baking time: 20-25 minutes (until lightly browned)
Servings: 6 medium muffins
Difficulty: easy
Recipe type: appetizer, breakfast, snack
Ingredients
100 g all-purpose flour
1/4 teaspoon baking powder
4 tablespoons yogurt (preferably full-fat, but any will do)
1 egg
4 tablespoons oil (sunflower or any neutral oil)
1/4 red pepper (finely chopped)
3 tablespoons peas (frozen or canned, well-drained)
2 sausages (pre-cooked, cut into small cubes)
20 g grated Parmesan cheese
Salt (to taste, only if needed)
Preparation Method
1. Preheat the oven to 180°C. It mixes quickly, so the oven should be on beforehand.
2. In a medium bowl, place the flour and baking powder. Mix briefly; no need to sift.
3. In another bowl, beat the egg with a fork or whisk until slightly frothy.
4. Pour the egg over the flour mixture, add the yogurt and oil.
5. Wash the pepper and chop it into very small cubes. Do the same with the sausages.
6. Add the pepper, peas, sausages, and grated Parmesan to the bowl.
7. Mix everything with a spoon until you get a thick, homogeneous batter. If more salt is needed, taste and add then.
8. Prepare a muffin tray with paper liners or grease the molds with a little oil.
9. Spoon the batter into the molds, about two full tablespoons for each muffin.
10. Place the tray in the oven, on the middle rack, for 20-25 minutes. Check visually: they should be lightly browned on top and the batter in the center should no longer be wet.
11. Remove them from the oven and let them cool for 5 minutes, then they can be removed from the molds.
Why I make this recipe often
It's practical when I have leftover cold cuts or vegetables. It mixes quickly, doesn't dirty many dishes, and can be taken on the go. There's no need to slice or decorate them.
Tips and Variations
Tips
Do not add salt before tasting the batter – the Parmesan and sausages are already salty.
Frozen peas do not need to be thawed beforehand; just rinse quickly with hot water if they are hard.
Parmesan helps with flavor and gives a more elastic texture, so don't skip it if you have it.
Substitutions
Sausages can be replaced with pressed ham or cooked chicken breast, cut into the same small size.
Parmesan can be substituted with grated cheese, but the flavor will be milder.
Yogurt can be replaced with thin sour cream or even buttermilk.
Variations
Add a teaspoon of dill or chopped parsley if you like herbs.
For something more substantial, add a tablespoon of drained corn kernels.
You can also add chopped olives if you don’t mind a slightly tangy taste.
Serving Ideas
For breakfast, with a tomato or cucumber on the side.
As an appetizer on a platter, alongside other savory snacks.
I sometimes take them on the go if I have a long drive.
Frequently Asked Questions
Can I use whole wheat flour?
Yes, you can use whole wheat flour, but the muffins will be denser. You might want to use half all-purpose flour and half whole wheat for a more balanced result.
What kind of yogurt should I use?
Any type of plain, unsweetened yogurt works. Full-fat yogurt gives a finer texture. Avoid completely fat-free yogurts.
What type of sausages work best?
Classic sausages (chicken or pork) that are quickly boiled beforehand. If you don’t have them, you can use bologna or another cold cut, but ideally, it should be without excess gelatin.
Can I double the quantities?
Yes, you can double the quantities without any problem. Be careful with the baking time if using larger molds or if the oven is crowded.
Can I make them without meat?
Yes, you can skip the sausages and add more vegetables (pepper or peas). They will have a slightly different texture, but they will turn out fine.
Nutritional Values
Estimate for one muffin (out of 6):
Calories: approximately 110-130 kcal
Protein: 4-5 g
Carbohydrates: 10-12 g
Fats: 6-7 g
These are rough estimates and depend on the type of yogurt and sausages used.
Storage and Reheating
These muffins keep well for a day at room temperature in a container with a lid. If there are leftovers, they can be refrigerated for another day. When reheating in the oven or microwave, the texture changes slightly, becoming a bit denser. However, they are best fresh. Freezing is not recommended because the vegetables release water upon thawing.
Ingredients: 100 g flour, 1/4 teaspoon baking powder, 4 tablespoons yogurt, 1 egg, 4 tablespoons oil, 1/4 red pepper, 3 tablespoons peas, 2 sausages, 20 g parmesan
