Savory muffins

Bystilettocontessa
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Savory muffins

Recipe by stilettocontessaCourse: Uncategorized
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • 110 grams flour

  • 2 tablespoons cornmeal

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon sugar

  • 1 large egg, room temperature

  • 1/2 cup (120 grams) Greek yogurt

  • 2 tablespoons melted butter

  • 2 tablespoons oil

  • 1/3 cup shredded/crumbled cheese, plus a little extra to sprinkle on top

  • 1/2 cup of filling mix-ins, such as: crumbled bacon or sausage, vegetables like roast pumpkin or diced capsicum, sauteed greens, olives, scallions

Directions

  • Preheat oven to 180 C fan-forced. Line 6 muffin tins with cups or spray.
  • Combine dry ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, pepper, spices and sugar.
  • Whisk wet ingredients: In a Pyrex, whisk egg briefly before adding Greek yogurt and both fats (melted butter + oil), whisking until smooth and lightly frothy.
  • Combine gently: Pour wet into dry ingredients, folding together with a spatula a couple times before adding cheese and any other mix-ins, stirring just until no dry streaks remain. This batter should be thick but spoonable — like cornbread batter, not runny pancake batter.
  • Fill and top: Divide batter evenly among muffin cups (they’ll be about ¾ full) and top with remaining cheese.
  • Bake for 18–22 minutes, until golden and a tester comes out clean. Rotate halfway for even browning if your oven tends to have hot spots.
  • Cool for 5 minutes in the tin, then transfer to a rack. Sprinkle with flaky salt while still warm, if desired.

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