RECIPE NO. 60 ----> are very beautiful and fill a plate with appetizers when you have guests
- 300 ml milk
- 5 eggs
- 150 gr chicken ham
- 200 gr telemea
- 1/2 can of mushrooms
- 1 cana faina
Preparation time: less than 120 minutes
RECIPE PREPARATION Salty muffins:
- - beat the eggs with the mixer, adding salt and pepper
- - add milk and flour
- - Chicken ham and telemeau are cut into cubes
- - Chop the mushrooms finely
- - put the meat, telemeau and mushrooms in the formed composition and mix with a spoon
- - the muffin tins are greased with a little oil and the composition is poured into them (the half-filled tins only)
- - Sprinkle poppy seeds and sesame seeds on top
- - put the silicone trays in a metal tray and put them in the hot oven
- - leave for about 20-30 minutes each turn.
Muffins with cheese
Versatile, easy to prepare, the muffins are simply irresistible. Perfect for any occasion, you can eat them for breakfast or as a snack, between meals. It changes your mood and brings your smile back to your lips. Cheese muffins are filling, but light and loose. You can serve them both hot, fresh from the oven or cold.
- 2 cups of flour
- 2 cheddar cheese dogs, shallow
- 2 eggs
- 1 cup Greek yogurt
- ¼ cup melted butter (plus butter / olive oil for spreading muffin tins)
- ¼ white / brown sugar cup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon of salt
BRIOSE WITH CHEESE. STEP BY STEP RECIPE
Preheat the oven to 200 degrees Celsius.
Mix the dry ingredients (flour, sugar, salt, baking powder and baking soda) in a tall bowl.
Separately, in another bowl, break and beat eggs. Mix them with Greek yogurt and melted butter.
Mix the two types of ingredients.
You should get a consistent dough.
Grate and incorporate the cheese.
Grease the muffin tins with butter or olive oil.
Fill the muffin tins with the dough, using a spoon. Leave 1/3 of the form space free. The muffins will increase.
Salted muffin recipe
Hello, my dears! After so many sarmale, sausages, cold cuts and meatballs, I come to you with a super easy recipe, which you can make with what you find in the fridge. This recipe for savory muffins went through my head because I had no idea what to eat for breakfast and I was bored of all the classic stuff. It was a real success and everyone said I would do it again. So, I have to tell you about this magic recipe.
Salty muffins with vegetables & # 8211 for breakfast
We all know the theory: vegetables are very good for us. They give us the nutrients we need for our body - nutrients that help us function properly. Vegetables are low in calories and help us for a healthy diet. So how come no one eats enough vegetables, considering how beneficial they are?
Science tells us that a plausible explanation would be that humans, as a result of evolution, have come to associate bitter foods with toxic substances. Refusing toxic substances is a deep-rooted reflex in our brains, so it may be harder to convince the little ones to eat fresh vegetables. And that's why we turn them into puree together with something sweet, to give them a pleasant taste. Moreover, it seems that we are programmed to be attracted to high-calorie foods, especially sweet foods.
Let's think about it: from the time when people lived in caves, sweet foods were rare and highly prized. The only sweet things people had access to were fruit, depending on the season. This means that, in the past, I could not go to the supermarket or the market to buy any type of fruit I wanted at any time of the year. I didn't strawberries winter and no ice cream Ben & Jerry & rsquos.
Not to mention that when there was a tree full of ripe fruit, it was not ours and only ours. We had to fight for him with animals, such as hungry baboons. So, whenever they had the opportunity, people made sure they ate sweet enough.
Another, simpler explanation would be that people have not yet become accustomed to cooking vegetables in a way they like. Let's face it - it's not very pleasant to eat raw vegetables. For many people, they are not really appetizing. But when we cook them properly, or when we make sure we season them properly & ndash well, then the situation changes!
One thing is clear: very few people were born with a preference for raw vegetables, but almost all of us can learn how to like vegetables. It is something that is learned.
And a very simple way to learn this is to try this recipe for salted muffins with vegetables. It happens to you often so that the little one does not touch the vegetables at all? Well, you can think of these muffins as a sure way to persuade them to eat them out of breath. These salty muffins with vegetables are like an omelet, just better, probably healthier and much prettier!
This recipe for salted muffins with vegetables is the kind of recipe for which you do not need to measure the ingredients. You can easily approach them & ldquodin eyes & rdquo, and in time you will even end up making this recipe with your eyes closed.
Which is a great advantage because, after all, who has so much energy to make recipes made in the early hours of the morning? Not me, for sure! I need a very easy recipe, which tastes good and is a bit healthy & ndash and I'm ready to start my day! If I manage to make the dish look a bit good-looking, it's a welcome bonus. And these savory muffins with vegetables really look great! They are very cute and I think that's why the children will like them so much.
These muffins are an excellent idea and if you want to "clean" them in the fridge, because you can prepare them with any leftover vegetables you have at hand. Half bell peppers, a slightly aged carrot and some zucchini look in the fridge drawer? All are perfect for this recipe! You can give them a & ldquonoua life & rdquo by turning them into some colorful and healthy salty muffins.
As you may have already guessed, any vegetables are welcome in our recipe today & ndash and I think that makes it so good! It is very easy to customize. In addition, if you have a fussy family who doesn't like certain vegetables, you can prepare different savory muffins for each of them, all in the same tray!
It's a great idea because you don't have to prepare many different dishes to please everyone. For example, you can fill 4 compartments of the muffin tray with stuffing with tomatoes and zucchini, another 4 with carrots and bell peppers and the rest with vegan vegetables and cheese. The possibilities are endless!
These savory muffins with vegetables are very healthy and ideal for breakfast, but can be considered to be and a very good snack. For example, I like to bake a larger amount of muffins that I have on hand during the week. If there are too many, you can freeze them for later or for the next few months, because they keep super good. I think these muffins are super good for the children's school package or for a packed lunch at work.
In conclusion, I can only tell you that these salty muffins with vegetables are the kind of healthy food that does not seem at all as healthy as it is - because they have a wonderful taste! In short, they are a great way to convince any whimper to eat their vegetables!
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Salted muffins with baby carrots
We recommend a simple and tasty recipe, which can always turn into a healthy snack for school or office: Salted muffins with baby carrots.
400 gr baby carrots preserves
4 green onion threads
2 tablespoons flour
100 g cheese or mozzarella
100 ml sour cream
1 teaspoon baking powder
salt to taste
Method of preparation:
Preheat the oven to 200 gr C.
In a bowl, mix the carrot, eggs, sour cream and grated cheese on a large grater, then add the sifted flour and mix with a teaspoon of baking powder. Mix well to blend. Give up the mixer and add the finely chopped onion.
Put the composition in silicone forms (greased with a little butter) and put in the preheated oven for 30-35 minutes.
Muffins with vegetables
Wholemeal muffins with vegetables are rich in fiber and vitamins, thanks to vegetables and wholemeal flour. They are easy to prepare, in less than 20 minutes and do not require sophisticated ingredients. Of course, this is a healthy version, but if you are missing any component of the recipe, feel free to experiment with your own ideas.
I think that these savory muffins are also suitable for younger children because they do not contain many eggs, butter or sour cream, etc.
Ingredients for 18 muffins:
180 gr grated zucchini and well drained of juice (1 small zucchini)
100 gr chopped kapia pepper
70 gr carrots (1 small carrot)
1-2 cloves of garlic (optional)
240 gr corn (canned)
5 eggs (separated from the egg whites)
100 gr parmesan race
130 gr white flour (6 tablespoons medium tip)
60 gr wholemeal flour (3 tablespoons medium)
3 tablespoons olive oil (I used from the Metrochef range)
1 teaspoon baking soda with lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon oregano
1/5 nutmeg powder
Note: I suggest you use the frozen corn from the Metro range. You will be surprised how sweet and whole the berries are, and the intense color will give a beautiful shade to the muffins. Here are the products I used:
How to prepare muffins with vegetables:
1. In a large bowl, whisk with the blender: the corn and yolks until they become a homogeneous and yellow composition. Separately beat the egg whites until stiff.
2. From now on you will only use a spatula. Incorporate in the yellow composition all finely grated vegetables, including garlic. Then add the flour and mix gently. Add the oil and grated Parmesan cheese. Stir just enough to incorporate, no more.
3. Now add the spices and baking soda with lemon (vinegar). At the last stage, incorporate the well-beaten egg whites and mix carefully just enough to homogenize the composition. Don't break the air bubbles to get fluffy muffins. Bake the muffins in the oven until lightly browned and pass the toothpick test.
Salted muffins with vegetables and cheese
Variations of the vegetable muffin recipe:
Of course, if you consume dairy without restrictions, you can add 1-2 tablespoons of sour cream or Greek yogurt, you can use butter instead of olive oil, etc. But don't forget to add another 1-2 tablespoons of flour in this case. I adapted the recipe so as to obtain some really nutritious muffins, without excess dairy and with an extra calcium from the Parmesan cheese. You can replace Parmesan cheese with Cheddar cheese.
You can add olives or even ham cubes depending on your preferences
If you are preparing this recipe for savory muffins and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.
Salted muffins with cheese, pumpkin and pepper
I've made these savory muffins with cheese, pumpkin and pepper dozens of times and I still haven't gotten bored of them. I took them with me on trips, instead of sandwiches, I ate them for breakfast or I prepared them instead of an appetizer for guests. They came out just as good every time and finished quickly. I found the recipe on BBC Good Food several years ago, but instead of brie I used whatever cheese I had on hand. Most of the time, I put goat cheese, which fit perfectly.
The vegetables I used were always the same because I really liked the combination of pumpkin and pepper. But if you don't have them at hand or you want to experiment, I'm convinced that they also go with broccoli, asparagus, carrots, peas, sun-dried tomatoes or even olives. As I told in #vegthemag, these muffins are a good opportunity to use leftover vegetables or cheese from the refrigerator.
The vegetables you add must be lightly cooked. Even if this adds an extra 10 minutes to the preparation process, don't skip it. I also tried raw vegetables, but they didn't turn out as well. Once hardened, they soften easily and get a better taste. Also, I recommend that you do not give up oregano because it gives the muffins a special aroma.
The recipe is taken from Anthony William, from the book Liver healing, book containing fat-free recipes to spare the liver.
Briose & # 8211 Cristela Georgescu
It is done very, very quickly and easily, it allows creativity. I made small changes. Peter likes blueberries. To Paul with raspberries or cherries and cocoa. Play, it is very similar to an older recipe here on the site, which was and still is successful, The Chain of Weaknesses, the recipe HERE.
Choose a cup, because it will be the measure of proportions. I have a 250 ml cup and 12 muffins come out. You can use a smaller cup if you want to make sure you don't spoil the raw material.
1/4 cup Chia seeds & # 8211 grind flour
1/2 cup oatmeal flour & # 8211 grind in blender flakes until flour
1/4 cup date or agave syrup (I buy HERE)
1/4 teaspoon organic baking powder
1 cup blueberries (or other berries) or cherries & # 8211 fresh or frozen
3-4 well-ripened bananas, with brown spots on the skin
optional 1/2 teaspoon ground vanilla or if you make them with cocoa you can add natural organic rum essence.
- Preheat the oven to 170 degrees. Let go before you start preparing the cake.
- All of the above (less fruit) mix in a blender until you get a soft and sticky dough (like a magiun).
- Remove the dough and mix with the fruit.
- Put in muffin tins and bake for 20-25 minutes at 170 degrees.
- Remove from the oven, remove from the pans and leave to cool on a high grill (oven, for example). Do not eat hot!
The consistency is gummy polenta, so don't be scared, it doesn't mean it's unripe. After all, you have nothing to fear, because all the above ingredients can be consumed anyway and without cooking.
Muffins with olives
Muffins, sweet or salty, are always a dish that will get you out of trouble! Very easy to prepare, muffin recipes have about the same way of preparation: first we mix the liquid ingredients, then we add the dry ingredients and, finally, the additives: chocolate, fruits, nuts, vegetables, ham, etc. Today we are preparing the recipe for Briose with olives, very suitable for the school package of the little ones, but just as appreciated by the parents, in the office casserole.
Olive muffins - everything you need to know about the recipe
- From the quantities of the recipe come 12 pieces of muffins with olives.
- The dough stays in the fridge for 2-3 days. You can also use it for pancakes or waffles, so you can prepare it and always have it at hand for fresh dishes.
- Once ripe, the muffins keep very well for up to a week in the refrigerator. For extra flavor, heat them in the microwave for a few seconds before serving.
- In the basic composition, you can replace the olives with diced ham, peas, corn, diced cheese, bell peppers, carrots. Everything depends on your preferences and those of the little ones.
- In the school package, you can put apple slices with olive muffins, they fit perfectly.
- Due to the cream cheese, the muffins remain soft and fluffy even after cooling.
- They are also perfect as an appetizer at festive meals or in the evenings with dinner guests.
- Very easy to pack, I can come with you for a picnic or excursions.
Ingredients for 12 pieces of muffins with olives:
- 200g Goldessa cheese cream (natural or with greens)
- 2 husband eggs
- 100ml milk Pilos
- 50ml Primadonna olive oil
- 250g Belbake flour
- 100g Grana Padano Lovilio (or Parmesan)
- a sachet of Belbake baking powder
- salt and pepper to taste
- a teaspoon of dried thyme Kania
All the ingredients for the delicious recipe for Olive Muffins are waiting for you LIDL stores!
Preheat the oven to 180 ° C, prepare the muffin tray with special baking paper. In a large bowl mix eggs, milk, oil, cream cheese.
We must have a homogeneous composition, in which we add flour, parmesan, baking powder, spices. We mix very well. We put the olives, we mix. Using a spoon for ice cream, measure the dough into shapes so that they are ¾ full.
Bake the muffins for 15-18 minutes or until they pass the toothpick test. Let them cool a little in the pan, then take them out on a plate to cool completely.
May you be the best! If you like savory muffins, try the recipes Salted muffins with cheese and pepper!
If you are bored with ordinary breakfasts with ham and cheese canapés, we suggest you reinvent breakfast and use these ingredients to prepare some delicious muffins, which would fill Bree Van de Kamp from Desperate Housewives.
- 200 gr of grated cheese
- 2 eggs
- 3 tablespoons sour cream
- 150 g of flour
- 2 tablespoons mustard
- 300 gr of diced smoked ham
- a few tablespoons with a mix of greens & # 8211 green onions, green garlic, spinach
- 2 teaspoons sugar
- 1 pinch of salt
- 1 sachet of baking powder
- 1 knife tip of baking soda
- 1 tablespoon oil
How are they made? Preheat the oven to 175 degrees C. Mix the eggs well with the oil and cream and gradually add the rest of the ingredients. Cut the ham into cubes and chop the greens. Add them to the muffin mixture and continue to mix.
Now prepare the muffin tins: grease them with a little oil and line them with flour. Pour the composition into molds and bake for 25-30 minutes at 150 degrees C. Check with a knife tip if they are ready: if you take out the knife clean, it's time to take the muffins out of the oven and call everyone friends. Well, not all of them, but the fish that wake up in time for breakfast.