I hadn't made savory muffins until recently; I always went for the classic sweet version. However, I got the idea to try something different, so I started making these muffins with zucchini and smoked sausage. They are not complicated, the ingredients are easy to find, and the process doesn't take long. I was surprised at how good they turned out, even for someone more accustomed to sweet baked goods.
Quick Info
Total time: approximately 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 25 minutes (depending on the oven)
Quantity: 23 muffins
Difficulty: easy
Recipe type: savory snack, appetizer
Ingredients
2 zucchini
1/2 smoked sausage
2 eggs
375 g flour
a pinch of salt
harissa (to taste)
turmeric (to taste)
100 ml oil
250 ml milk
1 packet baking powder
Preparation Method
1. Crack the eggs into a large bowl and beat them well with a whisk or fork.
2. Add a pinch of salt, harissa, and turmeric, then pour in the milk and oil. Mix everything until well combined.
3. Incorporate the flour and baking powder. The mixture should be smooth, without lumps. You can use a spoon or whisk.
4. Wash the zucchini and grate them on a large grater. There's no need to peel them if the skin is thin. If they seem very watery, you can lightly drain the excess water, but don't overdo it.
5. Cut the smoked sausage into small cubes.
6. Add the grated zucchini and the diced sausage to the mixture, stirring until well combined.
7. Prepare the muffin tin with special liners. If you don’t have them, grease the molds with a little oil or butter to prevent sticking.
8. Fill each mold with a generous tablespoon of the mixture, without packing them too tightly.
9. Place the tray in the preheated oven (the usual temperature for muffins, 180°C if you have a thermostat) and bake for about 25 minutes. The time may vary depending on the oven, so do the toothpick test before removing them.
10. Let them cool for a few minutes before removing them from the molds.
Why I make this recipe often
It’s a quick recipe when I have zucchini on hand and want something savory, but not too complicated. The muffins can be taken to go or served at a larger meal. They remain fluffy the next day if stored properly.
Tips and Variations
Tips
- If the zucchini is very juicy, drain it lightly so the mixture doesn’t become too liquid.
- Don’t fill the molds more than 3/4 full; otherwise, they may overflow while baking.
- Check the muffins with a toothpick to ensure no raw batter remains in the center.
Substitutions
- You can use another type of sausage, preferably something smoked for flavor.
- White flour can be partially replaced with whole wheat flour, but the texture will be denser.
- Harissa can be substituted with another spicy paste or with hot/sweet paprika, to taste.
Variations
- You can add grated cheese or herbs (parsley, dill) to the mixture.
- If you want it meatless, you can omit the sausage and double the amount of zucchini.
Serving Ideas
- They are good as a simple snack, for breakfast, or on an appetizer platter.
- They pair well with yogurt, sour cream, or as part of a brunch.
Frequently Asked Questions
1. Can I freeze these muffins?
Yes, they can be frozen after they have completely cooled. They keep well for 1-2 months. When thawing, you can reheat them in the oven.
2. Why do my muffins sink after I take them out of the oven?
Most likely the mixture was too liquid (too much water from the zucchini) or they were not baked enough. Drain the zucchini and check with a toothpick at the end.
3. Can I use another type of vegetable instead of zucchini?
Yes, you can try using grated pumpkin or carrot, although the texture will be slightly different.
4. Can I make the muffins without special liners?
Yes, just grease the muffin tray well with oil or butter to prevent sticking.
5. Can I replace the milk with plant-based milk?
Yes, soy or almond milk works too; it doesn't significantly affect the texture.
Nutritional Values
Approximate values for one muffin (out of a total of 23):
Calories: approximately 100-110 kcal
Protein: 3-4 g
Carbohydrates: 13-15 g
Fats: 4-5 g
These values are estimates and may vary depending on the exact ingredients used. The amount of sausage and type of oil can slightly change the values.
Storage and Reheating
They keep well in a sealed container in the fridge for 2-3 days. For better texture, you can briefly reheat them in the oven or on a dry pan. If left longer, they can dry out, so don’t keep them for too many days. They can be frozen, but the texture may change slightly upon thawing.
Quick Info
Total time: approximately 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 25 minutes (depending on the oven)
Quantity: 23 muffins
Difficulty: easy
Recipe type: savory snack, appetizer
Ingredients
2 zucchini
1/2 smoked sausage
2 eggs
375 g flour
a pinch of salt
harissa (to taste)
turmeric (to taste)
100 ml oil
250 ml milk
1 packet baking powder
Preparation Method
1. Crack the eggs into a large bowl and beat them well with a whisk or fork.
2. Add a pinch of salt, harissa, and turmeric, then pour in the milk and oil. Mix everything until well combined.
3. Incorporate the flour and baking powder. The mixture should be smooth, without lumps. You can use a spoon or whisk.
4. Wash the zucchini and grate them on a large grater. There's no need to peel them if the skin is thin. If they seem very watery, you can lightly drain the excess water, but don't overdo it.
5. Cut the smoked sausage into small cubes.
6. Add the grated zucchini and the diced sausage to the mixture, stirring until well combined.
7. Prepare the muffin tin with special liners. If you don’t have them, grease the molds with a little oil or butter to prevent sticking.
8. Fill each mold with a generous tablespoon of the mixture, without packing them too tightly.
9. Place the tray in the preheated oven (the usual temperature for muffins, 180°C if you have a thermostat) and bake for about 25 minutes. The time may vary depending on the oven, so do the toothpick test before removing them.
10. Let them cool for a few minutes before removing them from the molds.
Why I make this recipe often
It’s a quick recipe when I have zucchini on hand and want something savory, but not too complicated. The muffins can be taken to go or served at a larger meal. They remain fluffy the next day if stored properly.
Tips and Variations
Tips
- If the zucchini is very juicy, drain it lightly so the mixture doesn’t become too liquid.
- Don’t fill the molds more than 3/4 full; otherwise, they may overflow while baking.
- Check the muffins with a toothpick to ensure no raw batter remains in the center.
Substitutions
- You can use another type of sausage, preferably something smoked for flavor.
- White flour can be partially replaced with whole wheat flour, but the texture will be denser.
- Harissa can be substituted with another spicy paste or with hot/sweet paprika, to taste.
Variations
- You can add grated cheese or herbs (parsley, dill) to the mixture.
- If you want it meatless, you can omit the sausage and double the amount of zucchini.
Serving Ideas
- They are good as a simple snack, for breakfast, or on an appetizer platter.
- They pair well with yogurt, sour cream, or as part of a brunch.
Frequently Asked Questions
1. Can I freeze these muffins?
Yes, they can be frozen after they have completely cooled. They keep well for 1-2 months. When thawing, you can reheat them in the oven.
2. Why do my muffins sink after I take them out of the oven?
Most likely the mixture was too liquid (too much water from the zucchini) or they were not baked enough. Drain the zucchini and check with a toothpick at the end.
3. Can I use another type of vegetable instead of zucchini?
Yes, you can try using grated pumpkin or carrot, although the texture will be slightly different.
4. Can I make the muffins without special liners?
Yes, just grease the muffin tray well with oil or butter to prevent sticking.
5. Can I replace the milk with plant-based milk?
Yes, soy or almond milk works too; it doesn't significantly affect the texture.
Nutritional Values
Approximate values for one muffin (out of a total of 23):
Calories: approximately 100-110 kcal
Protein: 3-4 g
Carbohydrates: 13-15 g
Fats: 4-5 g
These values are estimates and may vary depending on the exact ingredients used. The amount of sausage and type of oil can slightly change the values.
Storage and Reheating
They keep well in a sealed container in the fridge for 2-3 days. For better texture, you can briefly reheat them in the oven or on a dry pan. If left longer, they can dry out, so don’t keep them for too many days. They can be frozen, but the texture may change slightly upon thawing.