Savory muffins with salami, peas, corn and carrot

Name: Savory muffins with salami, peas, corn and carrot
Ingredients: 100 g frozen pea corn and carrot mix; 400 ml water; 1 teaspoon salt; 200 g salam bănățean (Banat-style salami); 1 egg; 1/8 teaspoon salt; 50 g melted butter; 200 g sour cream; 100 ml cold water; 250 g flour; 5 g baking powder; 1 teaspoon vinegar; 1/2 teaspoon sweet paprika; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1 teaspoon oil; 1 tablespoon sesame seeds

Appetizers - Savory muffins with salami, peas, corn and carrot by Saveta F. - Recipia

Frozen vegetables soften quickly, and visible pieces remain after baking in these savory muffins with salami, peas, corn and carrot. The sour cream and butter batter rises soft, with browned salami cubes and sesame seeds on the crust. I like them warm, with a spoonful of plain yogurt on the side. Prep: 20 minutes. Cook: 39 minutes. Total: 59 minutes. Servings: 6. About 420 kcal and 14 g protein per serving.

Ingredients

100 g frozen pea corn and carrot mix
400 ml water
1 teaspoon salt
200 g salam bănățean (Banat-style salami)
1 egg
1/8 teaspoon salt
50 g melted butter
200 g sour cream
100 ml cold water
250 g flour
5 g baking powder
1 teaspoon vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon oil
1 tablespoon sesame seeds

Preparation

1. Rinse the frozen vegetables with cold water. Bring 400 ml of water with 1 teaspoon of salt to a boil, add the vegetables and cook for 12 minutes, until softened. Drain well. 2. Dice the salam bănățean (Banat-style salami) and fry it in a pan for 5 minutes, until lightly browned. Transfer it to a paper towel. 3. Heat the oven to 180°C. Beat the egg with 1/8 teaspoon of salt. Stir in the melted butter, sour cream and 100 ml of cold water. Add the flour, baking powder mixed with the vinegar, paprika, marjoram and thyme, then mix until smooth. 4. Fold in the salami and 75 g of the drained vegetables. Grease the muffin tin with oil and line it with paper cases. Divide the batter among the cups, filling them no more than three-quarters full. 5. Sprinkle the remaining 25 g of vegetables and the sesame seeds on top. Bake the muffins for 22 minutes at 180°C, until browned.

Notes

I serve them with a simple green salad. I got the idea from a book; I liked the muffins, and for a fuller tray I’d double the vegetables, up to 200 g. The frozen mix may have carrot pieces larger than the peas, so check the carrot after boiling and cook it a little longer if it’s still hard. After draining, pat the vegetables dry with a paper towel, especially if water is still trapped among the peas; the batter is quite soft. Regular paper cases can stick to the muffins, while silicone cups release more easily. Choose a salami that doesn’t release much fat in the pan, and drain the cubes well after frying. You can make them a few hours before the meal and keep them in a sealed container. They keep in the fridge for up to 3 days; the flour contains gluten, and the batter contains dairy and egg, while sesame is an allergen.