I love savory muffins. They are versatile, cute, delicious, and make for a great appetizer or snack. The following recipe is one of my favorites (crunchy bits of bacon and melted cheese create an irresistible treat), but I also like to make many variations. Using the same basic dough recipe, feel free to add and substitute flavors to your whimsy. Here are some ideas for other mouthwatering versions of savory muffins: spicy roasted red pepper, zucchini and feta, “pizzaiolo” (mozzarella and sun-dried tomato with oregano), asparagus, the possibilities are endless! Click here to see the video of the recipe which I filmed for the program Mamma Mia with Camila Raznovich.
Bacon & Cheddar Muffins
- 8 strips of bacon
- 1 1/2 c (200 g) flour
- 1/2 c (50 g) cornmeal
- 4 tbsp chives, diced
- 1 1/3 c (150 g) cheddar or Gruyère cheese, shredded
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 2 eggs
- 7 tbsp (100 g) melted butter, slightly cooled
- 1/2 c (120 g) milk
- 1/2 c (120 g) nonfat yogrut
- muffin tins
Preheat the oven to 400°F (200°C). Fry the bacon in a hot pan until golden and crunchy. Dry on paper towels and cut into small pieces, set aside.
In a large bowl, mix together the flour, cornmeal, chives, cheeses, salt, baking powder , baking soda, and sugar and stir to combine.
In a medium bowl, beat the eggs then add the melted butter, milk, yogurt and bacon bits and mix well.
Pour the wet ingredients into the dry and mix delicately until they are barely combined. Do not over mix.
Fill the muffin tins about 2/3 full and bake until golden, about 18-20 minutes for large muffins, or 10-12 minutes for mini-muffins.