When I think of muffins I think of those big, moist mouthfuls of sweetness, full of fruits and nuts, cinnamon, nutmeg – you name it. But lately, I’ve had a hankering for muffins that still have that lush, full-bodied mouth-feel, but on the savoury side.
I started tweaking a cauliflower muffin recipe I’ve used for years and, by switching up a few ingredients, created a totally new recipe. I tested the muffins on family and friends and was given the thumb’s up – so I’m sharing the recipe with you and hope you enjoy.
I also came across several other savoury muffin recipes that are sure to please even the fussiest eaters.
Savoury Cauliflower Muffins
A salute to my Italian roots.
- 1 small head cauliflower, cored and cut into small florets
- 1 large clove garlic, finely minced
- 1 bunch fresh parsley, chopped
- 1 tsp. (5 mL) dried basil
- 11/2 tsp. (7 mL) dried oregano
- 1/2 tsp. (2 mL) dried chilli flakes
- 4 eggs
- 1 Tbsp. (15 mL) extra virgin olive oil
- 1/2 cup (125 mL) grated Parmigiano Reggiano cheese
- 1/2 cup (125 mL) panko breadcrumbs
- Salt/pepper, to taste
- Additional cheese and panko rubbed together with 1 tsp. (5 mL) olive oil
Blanch cauliflower florets in boiling, salted water until cooked (but not mushy) rinse in cold water. Set aside
In a large bowl, blend together garlic, parsley, dried basil, dried oregano, chilli flakes, eggs and olive oil. Gently beat with a fork until thoroughly blended. Break cauliflower into smaller pieces and blend into egg mixture. Sprinkle in cheese and panko and blend. Salt/pepper, to taste.
Grease large muffin tins (I found square tins) and fill 3/4 full with mixture. Sprinkle additional panko/cheese on top. Bake in a 375F (190C) oven for 35-40 minutes, or until knife comes out clean. Serve warm, as is, or with tomato sauce on side.
Makes 12 muffins.
NOTE: You can switch up herbs – remove parsley and add 1 tsp. (5 mL) cumin, 1 tsp. (5 mL) curry, 1 Tbsp. (15 mL) fresh, chopped coriander.
Turkey Meatloaf Muffins
Perfect mouthfuls of flavour. Courtesy Turkey Farmers of Canada .
- 1/2 onion (skin removed)
- 1 red bell pepper (de-seeded)
- 1 jalapeno, stem removed (for extra spice, leave in seeds)
- 1/2 cup (125 mL) rolled oats (not instant)
- 1 tsp. (5 mL) ground cumin
- 1 tsp. (5 mL) paprika (add more if you want them spicy!)
- 1 tsp. (5 mL) dried oregano
- salt and pepper to taste
- 1 1/2 tsp. (7 mL) yellow mustard
- 2 tsp. (10 mL) garlic powder
- 1 lb. (454 g) ground lean turkey meat
- 1 Tbsp. (15 mL) olive oil
- 2 eggs
Preheat the oven to 375F (190C). Place onion, red pepper, jalapeno, in food processor and pulse several times until everything is in small pieces.
Add rolled oats, cumin, paprika, oregano, salt, pepper, mustard, garlic powder, turkey, olive oil and eggs. Process for 15-20 seconds, or until mix is fully combined.
Scoop out mix into greased, or nonstick muffin tray. Scoop about 1/4 cup (60 mL) of mix into each muffin. Bake meatloaf muffins in preheated oven for 30-35 minutes or until muffins are golden brown on top and cooked through. Serve with vegetable soup, or a side salad.
Makes 6 large muffins.
Muffin-Tin Crab Cakes
Try these cakes with some tangy tartar sauce and coleslaw. Adapted from a recipe courtesy Eating Well ( Eatingwell.com ).
- 1 lb. (450 g) real crab meat (canned or frozen and defrosted)
- 1/2 tsp. (2 mL) salt
- 1 tsp. (5 mL) pepper
- 1/2 sweet red pepper, finely chopped
- 3 green onions, whites and parts of green stems, finely chopped
- 1/2 rib tender celery, finely chopped
- 2 large eggs, beaten
- 1/4 cup (60 mL) good quality mayonnaise
- 1 tsp. (5 mL) fresh lemon juice
- dash hot sauce (optional)
- 1 1/2 cups (375 mL) panko breadcrumbs or regular breadcrumbs
- lemon wedges
Preheat oven to 375F (190C). Grease large muffin tin. In a large bowl, break up crab meat. Add rest of ingredients except breadcrumbs and thoroughly mix together. Sprinkle breadcrumbs, incorporating into mixture – you may not need all the breadcrumbs.
Using an ice cream scoop or large spoon, fill muffin tins. Bake until cooked through and crispy on top.
Serve with lemon wedges.
Makes 6 servings.
TIP: You can chop in 6 medium-size shrimp for added flavour.
Sweet Potato Ricotta Muffins
A sensational, savoury grab-and-go snack. Recipe courtesy Foodland Ontario, ( Foodlandontario.ca )
- 2 cups (500 mL) peeled, grated sweet potato (1 large)
- 1/3 cup (75 mL) ricotta cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- 6 eggs, lightly beaten
- 1 cup (250 mL) all-purpose flour
- 1 Tbsp. (15 mL) granulated sugar
- 1 tsp. (5 mL) baking powder
- 1/4 tsp. (1 mL) each salt and cayenne pepper
- 2 green onions, thinly sliced
- 1 Tbsp. (15 mL) fresh thyme leaves, chopped
In large bowl, stir together sweet potato ricotta, Parmesan and eggs. In medium bowl, combine flour, sugar, baking powder, salt, cayenne, green onions and thyme. Add dry ingredients to sweet potato mixture and stir until combined.
Spoon batter into 12 paper-lined muffin cups. Bake in 350F (180C) oven for 18 to 20 minutes or until top of the muffin is firm to the touch and toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes; remove from pan.
Enjoy warm or cool completely and store in an airtight container in refrigerator for up to 3 days.
Makes 12 muffins.
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