Muffins with savory filling inside. Snack Cupcakes

Cooking method:

chatskaa
Dill cheese muffins

I keep insisting that sour cream dough- one of best options muffin dough :)
Surprisingly tender and aromatic cheese muffins are eaten in one moment, and they bring tremendous pleasure :)

Necessary
2 h flour
2 tablespoons baking powder
30g cheddar (finely chopped)
A small bunch of fresh dill (finely chopped)
1 1/3 h sour cream
1 egg (beat lightly)
60 g butter (melt)

Process:
1. Preheat the oven to 200 degrees. Line the muffin mold with paper tins or grease with butter and sprinkle with flour.
2. In a large container, combine flour and baking powder. Stir in cheese and dill.
3. In a separate container, whisk the egg with butter and sour cream until smooth. Then stir in the flour with a fork. Do not get carried away with kneading! :) otherwise the muffins may not rise. Once the dough is sufficiently smooth, stop kneading.
4. Divide the dough into tins and bake in the middle of the oven for 20 minutes or until the muffins are golden.

Get it out, let it cool down a bit and treat :)

aibolit77
Tun muffins

Recipe:
2 eggs
2 cans of tuna in your own juice (200g)
1 cup of yogurt (170 g) - I usually take kefir
1/2 tsp soda
150 g flour (self-rising) ( I take flour by eye, so that the dough turns out like pancakes)
a pinch of salt
some greens (parsley, cilantro or dill)
olives for exterior decoration

1. Beat eggs, add yogurt and the well-mashed contents of a jar of canned food, chopped herbs, add baking soda and add flour to make a dough like for pancakes.
2. Grease the mold with butter, sprinkle with flour, pour out the dough, place the olives on top.

Bake until golden brown (approx. 15 minutes). The muffins are very aromatic, good for both tea and beer. Can be baked in one form - like bread or pie.

Comments: We love these cupcakes very much. I make them both in separate tins and as a cupcake. In my opinion, small muffins are tastier, well, and tastier with olives than without.

blumariya
Sundried tomato and pesto muffins

the pesto was made in advance - basil, Pine nuts, garlic, olive oil.
and today I cut dried tomatoes into squares with scissors (no more than one and a half cm diagonally), about 8 pieces.

process, step by step:
Mascarpone - 500 gr.,
2 eggs,
1/3 Art. vegetable oil (it seems to me an unnecessary movement, judging by the result)
250 ml. carrot juice
in dough mixing mode brought to a homogeneous mass,
added to this 2st. flour and 4 teaspoons of baking powder, a little salt, a teaspoon brown sugar- again until the mass is homogeneous. at the end - chopped dried tomatoes and pesto 3 tbsp. spoons
the dough turned out a bit too much, for 20 medium ones (1/3 cup each, if raw) and I had to use 2 types of muffin molds - in one I put dried tomato on the bottom
and in the other she poured the dough in its original form
baked at 400 F for about half an hour. maybe, if a similar oven, replacing Mascarpone with sour cream and cottage cheese, then butter will not be overkill, although in paper molds the result is slightly better in a fat-reduced sense.

the crust is crispy, but inside, especially if you allow it to cool, and not get hot with impatience to learn the results of the experiment - pesto-spicy, dried-tomato-tinged

lillaya
Spicy stuffed muffins.

125 ml baked milk 4%
2 eggs
150-160 g flour
1 sachet baking powder
1/2 tsp salt (no top)
Provencal dry herbs (can be replaced with dry basil)
pepper mix
1 chicken fillet
pitted olives

Finely chop the fillet, lightly salt, pepper and fry for 1-2 minutes.
Beat eggs, pour in baked milk... Mix flour with baking powder and knead the dough. Add Provencal herbs, salt. Put a teaspoon of dough on the bottom of the prepared form, then chicken and butter, then again the dough on top. Bake for 15-20 minutes.
The muffins are airy and tender. Baked milk tastes great.
Very tasty! Bon Appetit!

buxgalter_sofi
Muffins with tuna and pesto "There is no dispute about tastes ..."

(website: www.ynet.co.il)

for 12 muffins

2 cups homemade flour
2 cans of tuna (if using tuna in oil, then do not use the vegetable oil given in the recipe)
1/3 cup pesto pasta
3 eggs
1/3 cup vegetable oil
1 pack (250 ml) cream
1/2 cup ground pine nuts (I just "beat them" a little)
Salt pepper

Dukhovka-190-200 gr
Baking time is 20-25 minutes.

1. Mix everything in turn and put in a mold.
2.Put to bake.

Option:
After baking (while the muffins are still very warm) cut lengthwise, put a small piece of cheese and close in halves

lgabriel
Spicy muffins with potatoes and bacon

1 onion, thinly sliced
2 slices of bacon, also thinly sliced ​​( I didn’t use)
1 medium potato, grated
200 g self-rising flour ( replaced half of the flour with whole grain)
100 g grated cheese
1 teaspoon baking powder ( did not dare to do without him, although he was in flour too - the dough was too heavy, I was afraid it would not rise)
1 egg
75 ml milk ( I had to take twice as much, i.e. 150 ml, otherwise the dough is too thick)

Fry the onion and bacon until the onion softens and the bacon becomes colored. Stir in grated potatoes, salt and pepper, remove from heat ( I didn't use bacon, as I said, but put a couple of tablespoons of caramelized onions in the potatoes; it's good when such a thing is in the fridge, it makes life very easy)
Sift flour and baking powder into a bowl, add the onion-potato mixture and mix well. Stir in the grated cheese, making sure that there are no lumps, set aside.
In another bowl, lightly beat the egg and milk. Add liquid ingredients to a bowl of dry ingredients, stir without enthusiasm to combine. If you knead the dough into muffins, they will come out too tight.
Turn on oven at 350 Fahrenheit, 175 Celsius
Grease and dust the muffin mold ( I put in paper molds)
Put the dough in the molds so that it is just below the edge
Bake in a preheated oven for 15-20 minutes, depending on size
Put on a wire rack, let cool slightly, serve warm with sour cream

Notes:
I do not have self-ascending flour, but it is easy to make it myself - for 100 g of flour, add 3 g of baking powder and salt to taste
I usually prepare the form before the start of all other work, so that later on to fool around.
The dough was clearly not enough for my 12 molds, so I laid it out so that the dough took up about 2/3 of the volume; the items rose well and filled out the forms.

I think that these things will be very good for broth, only then you need to make them very small, for one tooth.

karina_yem
Chiken curry muffins

300g chicken thighs
1 small onion
2 tbsp curry paste
a glass of yogurt
1 cup plain flour
2 cups self-rising flour
2 eggs
half a cup grows. oils
2 tablespoons l lemon juice
2 tbsp cilantro
salt

Stew the finely chopped onion for 1 tbsp. butter until soft, add chicken and fry on all sides, not until tender. Add curry paste, stir and remove from heat. Add yogurt and leave to cool.

Sift flour, add chicken, eggs, butter, lemon juice, salt, cilantro. Stir quickly, put in greased tins and bake for 20 minutes on medium heat.
Serve with fresh salad and very tasty with sour cream.

trio_mia
Dried Tomato Muffins

3 dl flour
1 dl oatmeal
2 tsp baking powder
0.5 tsp salt
2 eggs
2 dl sour cream
0.5 dl plant oils

1 egg
2 dl cottage cheese
1 dl grated cheese
1/2 red onion
10 dried tomatoes
1 dl basil

3 dried tomatoes
slices of blue onion

Preheat the oven to 200 C.

1. Combine flour, cereal, baking powder and salt.
2. In another bowl, do the same with eggs with sour cream and butter and gently combine with the flour mixture.
3. Finely chop the onion.
4. Cut the dried tomatoes into cubes and tear the basil with your hands.
5. All the ingredients for the filling, and mix and add to the dough.
6. Place the dough into muffin tins.
7. For each muffin, place a wedge of blue onion and a dried tomato.

Bake for 30 minutes.

bebinsky
Muffins with cheese

360 gr flour
2 eggs
70 g vegetable oil
70 g butter or heavy cream
70 g ricotta or soft cottage cheese
40 ml milk
150 grated hard cheese
4 slices smoked soft cheese
Rosemary
Black pepper
Baking powder

Mix dry ingredients separately and separately liquid ingredients, mix quickly. Preheat the oven to 190 °, put the dough in tins, and put a piece of smoked cheese in the middle. Sprinkle with rosemary on top. Bake for 20 minutes.

july_mur

Recipe:
1.5 cups flour
0.5 cups of oatmeal;
2 tsp baking powder;
0.5 tsp salt;
0.5-1 tsp garlic powder;
1 cup orange juice (+2 tsp sugar optional); *
1 egg;
2 tbsp vegetable oil;
150 g smoked poultry meat;
100 g of cheese;
a few green onion feathers

* If the juice is sour, then add sugar to soften.

2. Cut the smoked meat into cubes (I took smoked chicken breast), grate the cheese on a coarse grater, finely chop the green onion.
2. In a large bowl, combine dry ingredients: sifted flour, cereals, salt, dry garlic, baking powder.
3. In a small bowl, lightly beat the egg, add butter, Orange juice and mix.
4. Add chicken, cheese, onion to a bowl of flour mixture, pour out the liquid ingredients and mix everything quickly.
Divide the mixture into the tins and bake for about 20 minutes, or until the muffins are lightly browned.

Recipe for 12 pieces:
1.5 cups flour
2 tsp baking powder;
0.5 tsp salt;
2 tsp dry basil;
OK. 500 g of curdled milk (or yogurt) *;
1 egg;
150 boiled and smoked bacon;
150g blue cheese (I had Danish Blue)

* I had a rather thick curdled milk, it took almost 500g, if it is more liquid, you may need less.

1. Grease the muffin molds with oil, preheat the oven to 180C.
2. Cut the bacon into small cubes, crush the cheese.
3. In a large bowl, combine dry ingredients: sifted flour, salt, basil, baking powder. In a small bowl, lightly beat the egg and mix with the curdled milk.
4. Add bacon, cheese, curdled milk to dry ingredients and stir (the dough should be like thick sour cream in consistency).
5. Distribute the mixture into the tins and bake for about 20 minutes, or until the muffins are lightly browned.
6. Pour a glass of wine and enjoy.

The first step was to set the oven to warm up. Then she mixed the seeded flour with baking powder and grated Parmesan cheese in a separate bowl.

In another bowl, at the beginning I mixed a slightly beaten egg, cream (it just so happened that there was no yogurt, but it was already necessary to start cooking) and melted butter, and then added dill, minced meat fried with onions and carrots and finely chopped peppers, and then poured out just grated cheese. I mixed it all and added the flour mixture until a very dense dough was obtained. Baked for 40 minutes at a temperature of 190C.

While the first muffins were being baked, yogurt arrived, so the ham was already on it. There were also two varieties of ham: one with finely grated raw potatoes and with a lot, a lot of cheese, and the second - with mushrooms and cheese. Otherwise, everything is the same: an egg (1 piece), yogurt (about 100 g each) and melted butter (2 tablespoons each). Potato baked longer, it seemed to me.

leah_tln
Spicy carousel muffins

For 12 medium muffins

Dough:
350 ml of whole milk natural yogurt (yogurt or kefir)
600 ml flour, of which 400 ml wheat flour II grade, 150 ml wheat flour top grade, 100 ml whole wheat flour, 15 ml rye flour, 35 ml barley flour
or just about 620 ml of wheat flour 450 or 550
2 tbsp sun-dried tomato oils
0.5 tsp salt
1 tsp Sahara
1/3 tsp soda
2/3 tsp baking powder
1 tsp dry thyme
1/2 tsp dry oregano

wheat flour for working with dough

Filling
120 g mozzarella
20 halves sun-dried tomatoes in oil (squeeze well)
50 g white and light green leeks
1 tsp dry basil
20 g Parmesan flakes
15 g finely ground Parmesan
freshly ground black pepper

Sift all types of flour, add sugar, salt, soda, baking powder, spice and mix well. In a spacious cup, mix yoghurt with vegetable oil, add the dry mixture in portions to the milk mixture, stirring each time until smooth. Knead a very sticky dough. If desired, cover tightly and set in the cold for 1-12 hours. Or just refrigerate while you cook the filling.

For the filling, cut the mozzarella into small cubes. Cut the tomatoes into small cubes with scissors, mix with the basil. Chop the leek into transparent rings, which in turn chop finely and finely.

Sprinkle the work surface generously with flour. Dip your hands in flour and take out the dough. Sprinkle with flour and flatten with your hands into a rectangle of about 25 x 40 cm.

Sprinkle the dough with Parmesan flakes. Spread the leeks and tomato cubes evenly over the dough. Cheer up with black pepper. Sprinkle with Parmesan cubes. Roll up into a long roll. With the remaining knife, cut into 12 circles.

Grease muffin tins and dust lightly with flour. Put a mug in each. Sprinkle each muffin with grated Parmesan.

Bake for about 30 minutes at 180 ° C (or 165 ° C plus fan). Allow to cool in the form for about 15 minutes, remove and let cool slightly on a wire rack.

Serve warm or preheated. Cold they are not so tasty

Many people confuse muffins with muffins and cupcakes, they ask: is this the same dish or not? The difference between muffins and muffins is really small - they differ only in shape. The former are usually round and portioned, the latter are baked in large rectangular, round or ring-shaped forms, and only then cut into pieces.

Cupcake is another matter. This is the name for any portioned sweets that are prepared in disposable paper or aluminum molds, and on top are decorated with a curl of cream or a marzipan figurine. These can be muffins, for example, and puff small cakes, cream cakes or biscuits.

What is the best way to bake muffins? There are forms from different materials, each of which is good in its own way. It is convenient to get ready-made muffins from silicone, you can even not sprinkle them with oil before use. However, this soft material does not hold its shape well, so your cupcakes may not turn out too beautiful and the same. Metal molds, on the contrary, hold the dough well, but no matter how you grease them, part of the muffin can still “stick” to it and come off. That is, again, your dish will not turn out too beautiful. The third option is disposable paper molds. They are convenient because the muffin in a paper wrapper is very convenient to eat without touching the baked goods with your hands. You can take it with you to work, a picnic, give your child to school. Paper molds do not need to be oiled, but, like silicone, they also do not hold their shape well. That's why perfect option- put them in metal ones. This will make the muffins in disposable paper wrappers, but at the same time they will be smooth and beautiful.

Ekaterina Maslova, editor-in-chief of the magazine "Recipes from chefs":

“Seven years ago in Mexico, in a small restaurant in the city of Merida, I tried extraordinary muffins. They were not sweet, as usual, but spicy, with corn kernels and cheese. The pastries impressed me so much that I began to pester the waiter with a request to give me a recipe. Ten minutes later, the chef and the owner of the restaurant came out into the hall and told me how to cook these wonderful muffins. It turned out that corn and hot peppers- very popular ingredients in Mexican cuisine in general, and on the Yucatan Peninsula in particular. And they serve such unsweetened spicy muffins as an appetizer to beer, chilled white wine or instead of bread to traditional soups from corn or avocado. It was with this recipe that my hunt for savory muffins and muffins began, of which I already have a decent collection today. Unfortunately, I don't remember the name of the restaurant or the name of the chef. I am giving here the recipe exactly in the form in which I learned it in the distant Mexican city of Merida. "

Spicy corn and cheese muffins

Ingredients (on4-6 servings): 1 tbsp. wheat flour and 1 tbsp. corn flour(or 2 tbsp. wheat), 3 tsp. baking powder, 2 eggs, 1/4 to 1/2 tsp. hot ground cayenne pepper (until the desired pungency), 1 tsp. paprika (for a beautiful color, you can not add), 1 can of canned corn (300-350 g), 150 g of cheese (preferably cheddar), 2 tbsp. l. vegetable oil, 1 glass of milk (or water), 1 pinch of salt.

Instructions... Mix dry (flour, baking powder, pepper, paprika, salt) and wet ingredients (eggs, milk, butter) separately. Pour wet ingredients into the mixture of dry ingredients. Stir, add canned corn and grated cheese. Divide the mixture into greased tins over two-thirds of the glass and bake for 20-25 minutes at 180 ° C.

Sergey Otdelnov, restaurant chefEshak:

“Unsweetened muffins can be baked with the most different fillings: ham, bacon, fresh herbs, sun-dried tomatoes, olives or olives, chopped garlic, grated cheese ... It is better if the ingredients are not too juicy, because this can make the dough too thin, muffins will take a long time to bake, or even in general will not be baked. If you still opted for juicy vegetables or fresh mushrooms, which give a lot of juice during cooking, first fry them in a pan in a small amount of vegetable oil, trying to evaporate as much liquid as possible. "

Muffins with ham and sun-dried tomatoes

Ingredients (for 6 large muffins or 12 small ones): 240 g flour, 2 tsp. baking powder, 2 eggs, 240 ml of milk of 3.5% fat content, 25 g of butter, 30 g of sun-dried tomatoes, 65 g of cheese, 65 g of ham, salt and pepper to taste.

Instructions... Preheat oven to 190 ° C, oil the muffin dish. In a bowl, combine flour, salt, baking powder and sieve through a sieve. Then in another bowl, combine milk, melted butter and eggs, add grated cheese, finely chopped ham and sun-dried tomatoes... Combine the resulting mass with flour and mix gently, but do not beat. If the dough is too thick, you can add a little milk and mix gently. Place the dough in a mold about two thirds and bake for 20-25 minutes until golden brown. The readiness of the muffins can be checked in the most usual way, simply by piercing with a wooden toothpick - no dough should remain on it.

Nikolay Sarychev, brand chef of restaurantsGarnetsand Rassolnikov:

“For this unsweetened muffin recipe, you can use any mushrooms you like or have available. In the season, it is best to take fresh Forest mushrooms- white, mushrooms, boletus, milk mushrooms, boletus, honey agarics, even chanterelles. In winter and spring, they can be replaced with fresh frozen ones or taken fresh champignons, portobello, oyster mushrooms. Try to choose small young mushrooms. The age of mushrooms significantly affects not only their taste. The younger the product, the more nutritious and healthy it is ”.

Muffins with mushrooms and nutmeg

Ingredients (for 10-12 servings): 600 g fresh mushrooms(mushrooms, chanterelles, white, oyster mushrooms, champignons), 100 g of almond petals, 120 g of butter, 2 eggs, 1 tbsp. flour, 1 tbsp. l. baking powder, 1/2 tbsp. milk 3.2% fat, 1 head onions, 1-2 pinches of grated nutmeg, oil for frying, salt, pepper to taste, sprigs of fresh oregano to garnish as desired.

Instructions... Peel the mushrooms, rinse and chop. Peel and chop the onion. Fry the onion in vegetable oil until golden brown, then add the mushrooms. Melt butter with milk, add flour, baking powder, nutmeg, eggs, almond petals and mix thoroughly. Put chopped mushrooms in the resulting dough, salt to taste and knead well. Pour the dough into greased muffin tins and place in an oven preheated to 170 ° C for 30 minutes. Garnish the finished muffins with sprigs of fresh oregano if desired.

Marina Urusova, pastry chef of the mini-market “Gorod-Chell":

“Usually muffins, like the other traditional pastries, not suitable for vegans, because eggs and milk are added to them. People who look after their figure and health do not like the fact that there is a lot of sugar and butter in muffins. Here's a recipe for muffins that are delicious, healthy, and suitable for everyone. They contain no sugar, no eggs, no milk, no butter, no cream. If you want to make them even healthier, you can replace regular wheat flour with gluten-free flour. And one more tip: usually muffins and muffins with the addition of vegetable or fruit puree do not rise much, so you can put more dough in the molds than in other recipes. "

Pumpkin spice muffins

Ingredients (for 1 serving): 150 g ripe pumpkin, 4 tbsp. l. vegetable oil, 100 g raisins, 60 g walnuts, 100 g wheat flour, 80 g almond flour 1/2 teaspoon baking soda, 1 pinch ground nutmeg, 1 pinch ground cinnamon, 1 pinch of ground cardamom, 100 ml of soda water, 1 pinch of salt.

Instructions... Mix two types of flour, add nutmeg, cinnamon, cardamom, salt. Peel and grate the pumpkin. Soak the raisins for 30 minutes in warm water... Chop the nuts finely. Add grated pumpkin, nuts, soda water to the flour. Stir. Add baking soda and vegetable oil. Stir, add raisins. You should have a dough with the consistency of thick sour cream. Lay it out in the molds, filling them almost to the top. Bake in a preheated oven for 20 minutes at 200 ° C. Check the doneness with a wooden skewer.

Pavel Zavarzin, restaurant chefFriendlybar& kitchen:

“In my Soviet childhood, one of the most popular desserts was classic cupcake with raisins, sprinkled with icing sugar. This juicy crumbly biscuit I washed down with hot sweet tea. It was so delicious! Remembering once my childhood and these pastries, I thought, why not make a cupcake with fish? I thought and did it. It turned out to be a muffin with notes of curry and lime, with tender fillet cod, spicy, slightly hot sauce blue cheese and cream - delicious crumbly fish pie crispy and juicy filling! You can drink it in the old fashioned way, as it should be with fish dishes, white wine. Or come up with something original. For example, serve hot pineapple fresh mixed with watermelon juice with muffins with cod curry and Blue Cheese sauce.

Muffin curry with cod and blue cheese sauce

Ingredients (for 6 servings): 120 g cod fillet, 150 g wheat flour, 1 egg, 2 tsp. baking powder, 2 tbsp. l. vegetable oil. For curry sauce: 1 tsp. ghee, 20 g onions, 1 clove of garlic, 3 g of ginger root, 1 pinch of curry, 1 bay leaf, 1-2 cardamom peas, 1/4 tsp. red curry paste, 120 ml coconut milk, 1 leaf of lime (or lemon) optional, salt to taste. For Blue Cheese sauce: 40 g of blue cheese with mold, 30 ml of heavy cream, 40 g of mayonnaise, a drop of Worcester sauce. For decoration: fresh herbs(optional).

Instructions... First, prepare the curry sauce: combine all the ingredients in a saucepan and simmer over low heat until the liquid thickens. Strain the sauce and cool. Combine butter, curry sauce, egg, add flour and baking powder mixture, stir, add finely chopped cod, stir gently. Divide the dough into greased tins. Bake for 20-25 minutes at 180 ° C. Check the doneness with a wooden toothpick. Leave the finished muffins to cool in the molds. At this time, prepare the Blue Cheese sauce: mix all the ingredients in a blender. Arrange the muffins on plates, top with the Blue Cheese sauce, garnish with fresh herbs if desired.

Mikhail Simagin, Chef, Bakery Cafe "Khlebnaya Lavka" and Siberia restaurant:

“Our muffin has two main flavors - rabbit and rosemary, and one additional - carrot. They all go well together and complement each other. Someone might have an idea to replace rabbit meat with something more familiar, such as white chicken or turkey. I would not recommend doing this. Still, poultry is more suitable for cooking in liquid, for example for stewing. But rabbit meat is ideal for baking, including in the dough. When you arrange the dough into the molds, insert a sprig of fresh rosemary into each muffin. This will give your baked goods a wonderful flavor. ”

Muffin with rabbit, rosemary and carrots

Ingredients (for 4 servings): 200 g rabbit meat, 150 g carrots, a bunch of fresh rosemary, 150 g flour, 1/2 tsp. baking powder, 200 g butter, 3 eggs, 100 ml water or broth, 120 ml milk.

Instructions... Cut the rabbit meat and carrots into cubes, lightly fry in a piece of butter with a sprig of rosemary, then cover with water or broth and simmer over low heat, covered, until the rabbit is soft (may take up to 40-60 minutes). Cool the muffin filling, remove the rosemary sprig. Heat the milk with another sprig of rosemary, remove it, and cool the milk slightly. Into soft butter room temperature beat in eggs one at a time, then add warm milk, flour and baking powder mixture and knead the dough. Add the rabbit and carrot filling to the dough. Mix gently. Arrange in greased forms, insert a sprig of rosemary on top of each muffin and put in an oven preheated to 180 ° C for 20-25 minutes.