I made these savory muffins for several breakfasts and even as a snack when I had guests. Sometimes I choose the vegetables based on what I have in the fridge, but most of the time I stick to the basic recipe and it never fails. They come together quickly, and the cream cheese on top gives them a neat appearance, even if you're not patient with decorating.
Quick Info
Total time: about 45 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Servings: 10-12 muffins (depending on the size of the molds)
Difficulty: easy
Recipe type: savory muffins, appetizer, breakfast
Ingredients
2-3 eggs
1 teaspoon sugar
a pinch of salt
a pinch of spices of your choice (I usually use pepper and sweet paprika)
flour as needed (about the consistency of a thicker pancake batter, don’t overdo it with the flour)
1 white onion
1 carrot
1 sausage
1 small tub of cream cheese
olives for decoration (optional)
Preparation method
1. Crack the eggs into a large bowl and beat them well with a mixer, adding the teaspoon of sugar and the pinch of salt.
2. Gradually add the flour with a spoon, mixing continuously. I don't measure exactly; I aim for a mixture that is thicker than pancake batter but softer than a cake batter. If you're unsure, add the flour in small batches until it looks right.
3. Add the spices to taste. If I have them on hand, I add a bit of pepper and sometimes a pinch of paprika.
4. Cut the onion, carrot, and sausage into large pieces and process them in a food processor until finely chopped. I don't waste time chopping them by hand.
5. Mix the vegetables and sausage into the batter with a spatula or large spoon.
6. In the muffin molds (or silicone molds), pour the batter up to three-quarters full. Don’t fill them completely, or they might overflow while baking.
7. Place them in the preheated oven at 180 degrees Celsius. Bake for about 25-30 minutes, until they rise beautifully and are lightly browned on top.
8. Remove them from the molds after they cool slightly to prevent them from crumbling.
9. With a thin knife, gently scoop out the center of each muffin. Don’t remove all the insides, just enough to make room for the cream cheese.
10. Fill the cavities with cream cheese. For decoration, place an olive on top if you have one available.
Why I make this recipe often
It’s a savory alternative to classic muffins, quick to make and using whatever I have at home. They’re great for lunchboxes or breakfast, not just for festive meals. I also find it a good solution when I have a little cream cheese or some vegetables left in the fridge.
Tips and variations
Tips
- Don’t overload the food processor when chopping the vegetables, especially if you have a small one.
- If you don’t have muffin molds, you can use a small loaf pan or a small baking dish, and cut them into pieces afterward.
- Add flour only until the mixture holds together; don’t add it all at once.
Substitutions
- You can swap the sausage for ham or boiled chicken breast if you have leftovers.
- For the cream cheese, you can use ricotta or fresh cheese if you don’t have anything else.
- The carrot can be replaced with grated zucchini if you want more moisture.
Variations
- Add finely chopped herbs (parsley or dill), especially if making in summer.
- For a stronger flavor, add a little crushed garlic.
- If you want, you can replace the olives with chopped red bell pepper for decoration.
Serving ideas
- They work well for breakfast, either cold or slightly warmed.
- They are suitable as appetizers on platters, especially if you have guests.
- You can pack them for a trip or to take to the office.
Frequently asked questions
1. What kind of flour is used?
I use regular all-purpose flour. There’s no need for anything special. I don’t recommend whole wheat flour as it changes the texture.
2. What type of sausage works best?
Any smoked sausage like kabanos or semi-dried sausage. I’ve never used fresh or raw-dried sausages.
3. If I don’t have a food processor, can I chop by hand?
Yes, but it takes longer. Chop the vegetables and sausage as finely as possible.
4. Can these muffins be frozen?
I don’t recommend freezing them; the texture changes after thawing, especially with vegetables in the mixture.
5. Can I use other types of cheese for decoration?
You can use fresh cheese, ricotta, or a herb-flavored cream cheese.
Nutritional values
Estimate for one muffin (made from 12):
Calories: approximately 70-90 kcal
Protein: 3-4 g
Carbohydrates: 7-9 g
Fat: 3-4 g
Values are approximate and vary depending on the sausage, cream cheese, and amount of flour.
Storage and reheating
Store in the refrigerator in a closed container for 1-2 days. I don’t recommend keeping them longer, as they become soft and lose their texture. They can be reheated for 2-3 minutes in the oven or microwave, but they are also good cold. The cream cheese should ideally be added just before serving.
Quick Info
Total time: about 45 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Servings: 10-12 muffins (depending on the size of the molds)
Difficulty: easy
Recipe type: savory muffins, appetizer, breakfast
Ingredients
2-3 eggs
1 teaspoon sugar
a pinch of salt
a pinch of spices of your choice (I usually use pepper and sweet paprika)
flour as needed (about the consistency of a thicker pancake batter, don’t overdo it with the flour)
1 white onion
1 carrot
1 sausage
1 small tub of cream cheese
olives for decoration (optional)
Preparation method
1. Crack the eggs into a large bowl and beat them well with a mixer, adding the teaspoon of sugar and the pinch of salt.
2. Gradually add the flour with a spoon, mixing continuously. I don't measure exactly; I aim for a mixture that is thicker than pancake batter but softer than a cake batter. If you're unsure, add the flour in small batches until it looks right.
3. Add the spices to taste. If I have them on hand, I add a bit of pepper and sometimes a pinch of paprika.
4. Cut the onion, carrot, and sausage into large pieces and process them in a food processor until finely chopped. I don't waste time chopping them by hand.
5. Mix the vegetables and sausage into the batter with a spatula or large spoon.
6. In the muffin molds (or silicone molds), pour the batter up to three-quarters full. Don’t fill them completely, or they might overflow while baking.
7. Place them in the preheated oven at 180 degrees Celsius. Bake for about 25-30 minutes, until they rise beautifully and are lightly browned on top.
8. Remove them from the molds after they cool slightly to prevent them from crumbling.
9. With a thin knife, gently scoop out the center of each muffin. Don’t remove all the insides, just enough to make room for the cream cheese.
10. Fill the cavities with cream cheese. For decoration, place an olive on top if you have one available.
Why I make this recipe often
It’s a savory alternative to classic muffins, quick to make and using whatever I have at home. They’re great for lunchboxes or breakfast, not just for festive meals. I also find it a good solution when I have a little cream cheese or some vegetables left in the fridge.
Tips and variations
Tips
- Don’t overload the food processor when chopping the vegetables, especially if you have a small one.
- If you don’t have muffin molds, you can use a small loaf pan or a small baking dish, and cut them into pieces afterward.
- Add flour only until the mixture holds together; don’t add it all at once.
Substitutions
- You can swap the sausage for ham or boiled chicken breast if you have leftovers.
- For the cream cheese, you can use ricotta or fresh cheese if you don’t have anything else.
- The carrot can be replaced with grated zucchini if you want more moisture.
Variations
- Add finely chopped herbs (parsley or dill), especially if making in summer.
- For a stronger flavor, add a little crushed garlic.
- If you want, you can replace the olives with chopped red bell pepper for decoration.
Serving ideas
- They work well for breakfast, either cold or slightly warmed.
- They are suitable as appetizers on platters, especially if you have guests.
- You can pack them for a trip or to take to the office.
Frequently asked questions
1. What kind of flour is used?
I use regular all-purpose flour. There’s no need for anything special. I don’t recommend whole wheat flour as it changes the texture.
2. What type of sausage works best?
Any smoked sausage like kabanos or semi-dried sausage. I’ve never used fresh or raw-dried sausages.
3. If I don’t have a food processor, can I chop by hand?
Yes, but it takes longer. Chop the vegetables and sausage as finely as possible.
4. Can these muffins be frozen?
I don’t recommend freezing them; the texture changes after thawing, especially with vegetables in the mixture.
5. Can I use other types of cheese for decoration?
You can use fresh cheese, ricotta, or a herb-flavored cream cheese.
Nutritional values
Estimate for one muffin (made from 12):
Calories: approximately 70-90 kcal
Protein: 3-4 g
Carbohydrates: 7-9 g
Fat: 3-4 g
Values are approximate and vary depending on the sausage, cream cheese, and amount of flour.
Storage and reheating
Store in the refrigerator in a closed container for 1-2 days. I don’t recommend keeping them longer, as they become soft and lose their texture. They can be reheated for 2-3 minutes in the oven or microwave, but they are also good cold. The cream cheese should ideally be added just before serving.