I usually make savory muffins when I have various leftover cheeses, cold cuts, or vegetables in the fridge. They are prepared without much hassle, take little time, and don't require complicated techniques. I usually bake them in the evening so they are ready to pack or for a quick snack in the morning. They are quite flexible with what you have on hand, and the mixture is made in a single bowl.
Quick Info
Total time: approx. 40 minutes
Preparation time: 10 minutes
Baking time: 30 minutes
Servings: 12 muffins (depends on the molds and how much you fill each)
Difficulty: easy
Recipe type: savory snack, brunch, picnic, pack
Ingredients
4 eggs
2 tablespoons oil
1 teaspoon salt
Pepper to taste
100 g flour
50 g sour cream or yogurt
1 teaspoon baking soda or dry yeast (powder)
200 g salami, pressed ham or other cold cuts
10 black olives (about 200 g)
1 small red bell pepper
50 g cheese
1 heaping tablespoon grated parmesan
Preparation method
1. Break the eggs into a large bowl. Add the oil, salt, and pepper. Whisk them with a whisk or fork, just enough to combine.
2. Add the sour cream (or yogurt). Incorporate it, then add the flour and baking soda (or dry yeast). Mix just enough to get a soft batter, a little thicker than pancake batter. If you use thicker sour cream, the mixture may seem denser, but that’s fine.
3. Meanwhile, chop the salami or ham, cheese, and bell pepper into small cubes. Slice or chop the olives. Add everything directly to the batter.
4. Mix the chopped ingredients into the mixture until they are somewhat evenly distributed. Don't overmix.
5. Prepare the muffin molds – with paper liners or greased with a little oil. Fill the molds about halfway or a little over, as they will rise when baked.
6. Bake in a preheated oven at 180°C, on the middle rack. Bake for 30 minutes. Five minutes before the end, you can sprinkle grated cheese or parmesan on top if you want a tastier crust. Check that they are golden brown and slightly elastic to the touch.
7. Remove them from the oven and let them cool slightly before removing them from the molds. They can be eaten warm or cold.
Why I make the recipe often
I like them because they are made from what you have in the fridge, they are filling, and they don’t crumble during transport. They can be easily adapted and don’t take long. They keep well for a day or two and don’t require much attention while baking. They are useful for breakfast and for packing.
Tips and variations
Tips
- Depending on the type of sour cream/yogurt, you might need an extra 1-2 tablespoons of flour if you see the batter is too liquid.
- If you don't have baking paper for the molds, grease them well with oil and dust with flour.
- If you use saltier cold cuts or salty olives, reduce the salt.
- Don't overfill the molds – 2/3 is enough.
Substitutions
- Sour cream can be replaced with yogurt (preferably creamier).
- You can use any type of hard cheese instead of cheese.
- Cold cuts can be changed according to preference or omitted if you want vegetarian options (just use vegetables and cheeses).
Variations
- Add green onions or dill for flavor.
- You can also add other finely chopped vegetables, such as zucchini or mushrooms, but not in too large quantities to avoid them being too wet.
- For a different look, you can sprinkle sesame or poppy seeds on top before baking.
Serving ideas
- They are good as a simple snack or alongside a green salad.
- They can accompany a cream soup for lunch.
- They can be packed for school or work, especially if you want something savory that doesn't require heating.
Frequently asked questions
1. Can I use only baking powder instead of baking soda or dry yeast?
Yes, you can use a teaspoon of baking powder. It won’t change the texture much.
2. What do I do if I don’t have muffin molds?
You can use a small loaf pan, lined, but increase the baking time to about 40-45 minutes.
3. Can these savory muffins be frozen?
I do not recommend freezing, the texture changes, they become slightly gummy after thawing.
4. Can I omit the cold cuts and use only vegetables?
Yes, but be careful not to add too many watery vegetables (like tomatoes), so they don’t turn out wet inside.
Nutritional values
Estimated per serving (1 muffin out of 12):
Calories: 110-130 kcal
Protein: 6 g
Fat: 8 g
Carbohydrates: 6-8 g
Values vary depending on the type of cold cuts, cheeses, and how big you make the muffins. They are moderate in calories, with a good intake of protein and fats.
Storage and reheating
They can be stored at room temperature, covered, for a day. For longer storage (2-3 days), it’s better to keep them in the fridge, in a container. When reheating, you can put them in the oven or microwave for a few minutes, but they won’t return to the original texture like freshly baked. They are best consumed on the first day.
Quick Info
Total time: approx. 40 minutes
Preparation time: 10 minutes
Baking time: 30 minutes
Servings: 12 muffins (depends on the molds and how much you fill each)
Difficulty: easy
Recipe type: savory snack, brunch, picnic, pack
Ingredients
4 eggs
2 tablespoons oil
1 teaspoon salt
Pepper to taste
100 g flour
50 g sour cream or yogurt
1 teaspoon baking soda or dry yeast (powder)
200 g salami, pressed ham or other cold cuts
10 black olives (about 200 g)
1 small red bell pepper
50 g cheese
1 heaping tablespoon grated parmesan
Preparation method
1. Break the eggs into a large bowl. Add the oil, salt, and pepper. Whisk them with a whisk or fork, just enough to combine.
2. Add the sour cream (or yogurt). Incorporate it, then add the flour and baking soda (or dry yeast). Mix just enough to get a soft batter, a little thicker than pancake batter. If you use thicker sour cream, the mixture may seem denser, but that’s fine.
3. Meanwhile, chop the salami or ham, cheese, and bell pepper into small cubes. Slice or chop the olives. Add everything directly to the batter.
4. Mix the chopped ingredients into the mixture until they are somewhat evenly distributed. Don't overmix.
5. Prepare the muffin molds – with paper liners or greased with a little oil. Fill the molds about halfway or a little over, as they will rise when baked.
6. Bake in a preheated oven at 180°C, on the middle rack. Bake for 30 minutes. Five minutes before the end, you can sprinkle grated cheese or parmesan on top if you want a tastier crust. Check that they are golden brown and slightly elastic to the touch.
7. Remove them from the oven and let them cool slightly before removing them from the molds. They can be eaten warm or cold.
Why I make the recipe often
I like them because they are made from what you have in the fridge, they are filling, and they don’t crumble during transport. They can be easily adapted and don’t take long. They keep well for a day or two and don’t require much attention while baking. They are useful for breakfast and for packing.
Tips and variations
Tips
- Depending on the type of sour cream/yogurt, you might need an extra 1-2 tablespoons of flour if you see the batter is too liquid.
- If you don't have baking paper for the molds, grease them well with oil and dust with flour.
- If you use saltier cold cuts or salty olives, reduce the salt.
- Don't overfill the molds – 2/3 is enough.
Substitutions
- Sour cream can be replaced with yogurt (preferably creamier).
- You can use any type of hard cheese instead of cheese.
- Cold cuts can be changed according to preference or omitted if you want vegetarian options (just use vegetables and cheeses).
Variations
- Add green onions or dill for flavor.
- You can also add other finely chopped vegetables, such as zucchini or mushrooms, but not in too large quantities to avoid them being too wet.
- For a different look, you can sprinkle sesame or poppy seeds on top before baking.
Serving ideas
- They are good as a simple snack or alongside a green salad.
- They can accompany a cream soup for lunch.
- They can be packed for school or work, especially if you want something savory that doesn't require heating.
Frequently asked questions
1. Can I use only baking powder instead of baking soda or dry yeast?
Yes, you can use a teaspoon of baking powder. It won’t change the texture much.
2. What do I do if I don’t have muffin molds?
You can use a small loaf pan, lined, but increase the baking time to about 40-45 minutes.
3. Can these savory muffins be frozen?
I do not recommend freezing, the texture changes, they become slightly gummy after thawing.
4. Can I omit the cold cuts and use only vegetables?
Yes, but be careful not to add too many watery vegetables (like tomatoes), so they don’t turn out wet inside.
Nutritional values
Estimated per serving (1 muffin out of 12):
Calories: 110-130 kcal
Protein: 6 g
Fat: 8 g
Carbohydrates: 6-8 g
Values vary depending on the type of cold cuts, cheeses, and how big you make the muffins. They are moderate in calories, with a good intake of protein and fats.
Storage and reheating
They can be stored at room temperature, covered, for a day. For longer storage (2-3 days), it’s better to keep them in the fridge, in a container. When reheating, you can put them in the oven or microwave for a few minutes, but they won’t return to the original texture like freshly baked. They are best consumed on the first day.