Unsweetened muffins. Unsweetened muffins: original recipes from the chefs

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
30 g 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 greens, 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 2 st. 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 to be 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 the 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 and 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 of 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 paste (since I'm lazy, I got by with the store option)
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 ( I didn’t dare to do without him, although he was in flour - the dough was too heavy, I was afraid it wouldn’t 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 in a bowl with dry, stir without enthusiasm, just 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 flour the muffin mold ( I put paper molds in)
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 the 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 you need to 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.
The dough was clearly not enough for my 12 forms, so I laid it out so that the dough took up about 2/3 of the volume; the items rose well and filled the forms.

I think that these things will even 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 the molds, 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 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;
100 g of cheese;
a few feathers of green onions

* 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 green onions.
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. Divide 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, I first 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 I added dill, minced meat fried with onions and carrots and finely chopped pepper , and then poured more 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 grade II wheat flour, 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 refrigerate 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 are finely chopped.

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

Unsweetened muffins (muffins) are a recipe for the perfect start to the day if you do not like a hearty breakfast, but, at the same time, need a supply of active morning energy. Cupcakes can be cooked with meat, sausages, seafood, any vegetables and herbs - they always turn out smart and nutritious. Snack muffins are great for a homemade buffet table, a snack at work, and a light but hearty dinner.

We offer recipes for muffins and muffins with savory fillings.

Savory Muffin Recipes

Bacon muffins

A set of products:

Eggs (2 pieces)
Sugar (5 grams)
Canned Corn (4 tablespoons)
Bell pepper(50 grams)
Sour cream (half a glass)
Rye flour(40 grams)
Salt (0.5 teaspoon)
Sunflower or olive oil (30 milliliters)
Baking powder (5 grams)
Kefir (quarter glass)
"Russian" cheese (50 grams)
Flour (half a glass)
Cooked smoked bacon (60 grams).

How to make bacon snack muffins

1. Chop the cheese on a coarse grater. Instead of "Russian" you can use any hard variety of your choice.

2. Wash and seed the bell pepper. Cut into small cubes along with bacon.

3. Beat eggs with sugar and salt. Add dairy products, then vegetable oil after stirring.

4. Sift flour along with baking powder. Pour into the egg mass in small portions, the dough should resemble thick sour cream.

5. Stir in cheese shavings, corn kernels, bacon and bell peppers. Mix thoroughly.

6. Divide the dough into the tins. Cupcakes are baked for 20 to 25 minutes at 180 degrees.

Sausage muffins

Sifted flour (200 g)
Sour cream (half a glass)
Canned beans, can be replaced with olives (1 can)
Hard cheese (100 gv)
Sausage (350 g)
Soda (1 tsp)
Mayonnaise (half a cup)
Eggs (3 pcs.)
Choice of greens (medium bunch)

1. Chop the sausage and cheese into small cubes.

2. Rinse, pat dry and then chop the herbs.

3. Discard the beans in a colander to drain off excess liquid. Combine with cheese, herbs and sausage, stir well.

4. Beat eggs with mayonnaise and sour cream. Quench the baking soda with vinegar and add it immediately. Add flour, stir until smooth.

5. Combine the dough and filling. Fill in silicone molds by about two thirds; Bake muffins until blush at 180 degrees.

Liver muffins

Eggs (3 pcs.)
Chicken liver (200 g)
Red wine (15 ml)
Onion (1 head)
Any hard cheese (100 g)
Baking powder (two flat teaspoons)
Pine nuts(1/4 cup)
Butter(20 g)
Milk (125 ml)
Flour (3/4 cup)
Sunflower oil (half a cup)
Fresh herbs, salt and spices (to taste).

How to make chicken liver muffins

1. Rinse and cut the liver into small slices.

2. Peel, chop and lightly brown the onion (cook in butter). Add the liver, salt and spices (you can put in a little chili or hot sauce), pour in the wine after five minutes. Simmer until the liquid evaporates.

3. Stir in the chopped greens to the filling. Set aside to cool.

4. Beat the eggs. Combine with slightly warmed milk, baking powder and sunflower oil.

5. In the same bowl, add grated cheese (it is not necessary to grind) and sifted flour. After stirring, you can lay out the liver mass, and then the pine nuts (hold them in a hot pan to brown slightly).

6. Divide the dough into the molds. Bake until brown on 180-degree heat. This dish can be served both hot and chilled.

Unsweetened Pumpkin Chicken Muffins

Egg (1 pc.)
Pumpkin seeds (2 tbsp. L.)
Chicken breast(1 PC.)
Peeled pumpkin pulp (200 g)
Butter (a small slice for brushing).

How to make pumpkin and chicken muffins

1. Cut the breast into several slices. Place in a blender bowl, beat in one egg and mash until almost smooth.

2. Chop the pumpkin pulp on a fine grater. Mix with chicken, add salt and your favorite seasonings.

3. Grease the molds with butter. Spread the minced chicken and vegetable, sprinkle generously with pumpkin seeds and send the forms to the oven for forty minutes (the indicated time corresponds to the 180 degrees mode).

Fish muffins

Mayonnaise (15 g)
Egg (1 pc.)
Bread crumbs (20 g)
Tomato (1 pc.)
Cod fillet (300 g)
Green onions (a few feathers for decoration)
Hard cheese (100 g)
Butter (1 tbsp. L.).

How to make fish muffins

1. Rinse and dry the fish fillets. Grind, after removing the seeds and skin. Season with salt and season, mix with a raw egg.

2. Add ground crackers. The mass should resemble thick sour cream.

3. Grind the cheese on a grater. Cut the washed fresh tomato into circles of medium thickness.

4. Treat the molds with butter. Spread the fish mixture, cover the top with tomato rings and scatter the cheese straws.

5. Place the forms in hot oven, the optimal heating mode is 180 degrees. After a quarter of an hour, the cod cake should be coated with mayonnaise sauce and returned to the oven for another five minutes. Serve with chopped green onions.

Crab muffins

Cheese hard grade(150 g)
Milk (1 glass)
Sunflower oil (3/4 cup)
Carrots (200 g)
Eggs (4 pcs.)
Baking powder (full teaspoon)
Sifted flour (1 cup)
Salt and spices (for the culinary taste)
Crab sticks(250 g).

How to make crab stick muffins

1. Trim cheese and peeled carrots on a coarse grater. Finely chop the crab sticks with a knife.

2. Combine flour, baking powder, vegetable oil, milk and eggs. The consistency of the mass will turn out to be watery; salt and season to your liking.

3. Add grated carrots, crab slices and cheese. Stir well.

4. Divide the dough into the tins. Bake muffins for about 35 minutes on 180-degree setting; serve preferably warm.

Muffins with mushrooms

Milk (125 ml)
Pine nuts (30-40 g)
Egg (1 pc.)
Fresh chanterelles (100 g)
Flour (210 g)
Salt (0.5 tsp)
Dried apricots (8 pieces)
Baking powder (0.5 tsp)
Butter (50 g).

How to make mushroom muffins

1. Rinse and dry the mushrooms. Once chopped, fry in vegetable oil.

2. Wash and finely chop dried apricots.

3. Combine bulk ingredients: sifted flour, salt and baking powder. Add dried fruit slices, sautéed chanterelles and beaten egg.

4. Pour in the ghee and then the milk. Mix thoroughly.

5. Process the forms with a brush dipped in sunflower oil... Spread out the mushroom mass, filling about two-thirds of the volume, garnish with whole or chopped nuts. While maintaining 220 degrees, the muffins will only take fifteen minutes to bake.

Seafood muffins

Baking powder (1/2 teaspoon)
Flour (half a glass)
Cheese (50 g)
Peeled mussels (according to the number of filled forms)
Butter (30 g)
Lettuce (added to taste)
Egg (1 pc.)
Water (70 ml)
Garlic (a couple of cloves).

1. Melt the butter.

2. Pour the flour into a deep bowl. Whisk in one egg, add warm butter, baking powder, salt and spices to taste. Stir well.

3. Chop hard cheese on a coarse grater.

4. Garlic can be grated or finely chopped. Place in dough; washed and chopped lettuce leaves will also go there (rinse, dry slightly and tear into small pieces with your hands).

5. Put the grated cheese and mix everything thoroughly. Pour the mass into greased molds, put one mussel in each.

6. Transfer the molds to the preheated oven. Unsweetened muffins cook for 15 minutes at 180 degrees.

As you can see, the recipes for unsweetened muffins and muffins are quite varied.

Enjoy your meal!

12567

Muffins are a great option to please yourself and your loved ones, take them to work as a snack, or give your child to school. They are small portioned cupcakes, came to us from the UK, then were brought by immigrants to America. Muffins are most often prepared in a sweet version, adding berries, nuts or dried fruits to the dough. But today I offer you recipes for snacks muffins - very delicious pastries, which will please all your loved ones. Weekends are the best time to bake flavorful muffins for breakfast, lunch or dinner!

In cooking, there are two varieties of muffins, which differ in dough recipes. English muffins: Yeast is used to make the dough. American muffins are made from dough with baking soda or baking powder. Both types of muffins are baked in a special form. To make delicious snack muffins, you need toppings. Any food can act in their role: cheese, sausage, olives, ham, bacon, vegetables, herbs, etc.

What else is so attractive about snack muffins? The fact is that fresh baked goods get stale very quickly, but they are perfectly stored in the refrigerator for three months. Therefore, bake two or three servings at once and store them in the freezer, after wrapping each muffin in cling film. In the evening, place the muffins in the molds, and in the morning just put them in a heated oven or microwave for 10 minutes.

Ham and cheese muffins

Ingredients:

• flour 210 g.
• baking powder 2 tsp
• kefir 250 g
• eggs 1 pc.
• vegetable oil 60 ml.
• dill 3 sprigs
• hard cheese 150 g.
• ham 150 g.
• 1 clove garlic
• red pepper 1 pc.
• soda 1/2 tsp
• oregano
• salt pepper

Cooking method: In a bowl, mix kefir, egg and vegetable oil. Grate the cheese, finely chop the ham and pepper. Chop the garlic and dill. In another bowl, combine ham, 3/4 grated cheese, salt, baking soda, dill, bell pepper, garlic and seasonings. Add flour mixed with baking powder. Combine both masses and mix thoroughly. Place the dough in oiled muffin tins and sprinkle with grated cheese on top. Bake muffins for 25-35 minutes in an oven preheated to 180 degrees.

Muffins with spinach and feta

Ingredients:

• flour 460 g.
• granulated sugar 75 g.
• baking powder 2 tsp
• paprika 1 tsp
• salt 1/2 tsp
• milk 100 ml.
• vegetable oil 75 g.
• eggs 2 pcs.
• spinach leaves 240 g.
• feta 100 g.

Cooking method: Finely chop the cheese. Beat eggs with butter, sugar and milk until thick. Add the flour, sifted with baking powder, salt, paprika in portions, beating without stopping. Add chopped spinach leaves last. Divide the dough into tins and bake at 180 degrees for about 35 minutes.

Bacon and Pepper Muffins

Ingredients:

• flour 380 g.
• granulated sugar 1 tbsp. l.
• baking powder 1 tbsp. l.
• freshly ground black pepper 1/2 tsp
• eggs 2 pcs.
• cream 90 ml.
• olive oil 3 tbsp l.
• softened butter 50 g.
• bacon 150 g.
• grated cheese 100 g.
• red pepper 1 pc.

Cooking method: Cut the bacon into small cubes. Peel the pepper, cut into small pieces. Beat eggs in a blender with granulated sugar and butter. Add in portions sifted flour, salt, pepper, cream and olive oil. Add chopped bacon, pepper and cheese last. Divide the dough into tins and bake at 160 degrees for 25 minutes.

Muffins with anchovies and olives

Ingredients:

• wheat flour 100 g.
• corn flour 50 g.
• baking powder 20 g.
• white wine 50 ml.
• hard cheese 50 g.
• eggs 3 pcs.
• vegetable oil 100 ml.
• bitter pepper 1/4 pcs.
• anchovies 50 g.
• olives 50 g.

Cooking method: Sift flour. Then mix wheat and corn flour, add baking powder, grated cheese, wine, eggs, vegetable oil, chopped hot peppers and finely chopped olives and anchovies. Stir the dough until smooth. Fill the muffin tins oiled with vegetable oil to 1/3 of the height with the resulting mass. Bake in an oven preheated to 190 degrees for 20-25 minutes. If you don't have any anchovies in your refrigerator, you can use a sprat or other small fish.

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 very nice 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 turn out to be not 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 are 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 do not remember the name of the restaurant or the name of the chef. I present 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 separately dry (flour, baking powder, pepper, paprika, salt) and wet ingredients (eggs, milk, butter). 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, as 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 the butter and milk, add flour, baking powder, nutmeg, eggs, almond petals and mix thoroughly. Put chopped mushrooms into 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, are not suitable for vegans, because eggs and milk are added to them. People looking 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. 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. Place it 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 cake with fish? I thought and did it. It turned out 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 curry with cod 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: combine 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 divide the dough into the molds, insert a sprig of fresh rosemary into each muffin. This will give your baked goods a great flavor. ”

Rabbit, rosemary and carrot muffin

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. Fill the dough with the rabbit and carrot filling. Mix gently. Arrange in greased forms, insert a sprig of rosemary into each muffin on top and put in an oven preheated to 180 ° C for 20-25 minutes.

Snack cupcakes are categorized as " quick bread"And in fact they are closer to muffins than muffins. And on the table, snack muffins often replace bread, but they are a great snack in and of themselves. The filler also determines the flavor of the snack cake. And here you can give free rein to your imagination by adding grated hard or mashed young cheese, fried bacon, pieces of sausage, corn kernels or green pea, capers or olives, Sun-dried tomatoes or spicy herbs.

Bake snack muffins in both large and portioned forms... They look spectacular on festive table and are very convenient for a picnic or on the road, there is always a place for them in the school lunch box or in the lunch box. Below you can see the selection interesting recipes making snack cupcakes.

Snack muffins with cottage cheese and vegetables

Ingredients:

• Cottage cheese 100 gr.
• Hard cheese 50 gr.
• Eggs 1 pc.
• Salt to taste
• Tomatoes 1 pc.
• Parsley to taste
• Bell pepper 1 PC.
• Wheat flour 1 tbsp

General information:

• Cooking time: 35 minutes;
• Servings: 6 servings;

Cooking method:

1. Beat the egg until smooth. Rub the cheese on a fine grater, wash the greens, finely chop. Cut the vegetables into small cubes.
2. Combine the egg with cottage cheese, cheese and herbs, mix. Salt. Add chopped vegetables and mix. Pour in a spoonful of flour, mix.
3. We spread the mass into portioned molds. We bake in preheated to 180 degrees. oven 15–20 minutes until golden brown.
4. Serve both warm and cold snack muffins.

Snack muffins with sausage and cheese

Ingredients:

• 100 g cheese
• 100 g sausages,
• a handful of chopped dill,
• 1.5 cups milk
• 1.5 tbsp.-2 tbsp. flour,
• 50 gr. sl.m.,
• 3 eggs, 2 tsp. baking powder,
• Salt pepper.

General information:

• Cooking time: 40 minutes;
• Servings: 6 servings;

Cooking method:

1. Prepare all ingredients. Chop the cheese, sausage and dill.
2. Beat eggs with salt and pepper, add milk, flour, baking powder, softened butter, mix.
3. Add sausage, cheese, dill, mix. Put in molds. Bake preheated to 180g. oven 30min.

Ham snack muffins

Ingredients:

• 150 g mayonnaise
• 150 g grated cheese
• 200 gr. sour cream
• 2 eggs
• spices to taste
• 200 gr. ham
• 150 g cheese
• 3 tomatoes

General information:

• Cooking time: 60 minutes;
• Servings: 6 servings;

Cooking method:

1. First, beat the eggs until well foamy. Add to eggs without stopping whipping mayonnaise and sour cream.
2. Cut the ham and half of the cheese into cubes. Grate the rest of the cheese. Cut the tomatoes into rings.
3. We remove the mixer. Further in egg mixture stir in the diced ham and cheese.
4. Preheat the oven to 180. Then put this mass a little more than half in the molds, put the tomatoes on top. We put in an already preheated oven.
5. We check the readiness with a toothpick. They are baked in my oven for no more than half an hour.
6. Take the muffins out of the oven and sprinkle with grated cheese immediately.
7. We are waiting for it to cool down a little, take it out of the molds. Snack muffins can be served at the table.

Egg & Bacon Snack Cupcakes

Ingredients:

• 120 ml of kefir
• 120 g sour cream 10-15%
• 160 g flour
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp baking powder
• ½ tsp salt
• 8 pcs. quail eggs
• 100 g hard cheese
• 5-6 strips of bacon
• 6-7 green onions

General information:

• Cooking time: 45 minutes;
• Servings: 8 servings;

Cooking method:

1. Prepare all ingredients. For the filling, boil the quail eggs hard-boiled and peel them. Cut the bacon into strips, so it will be easier and faster to fry. Fry bacon in dry pans. Place on a paper towel to absorb excess oil. Grate cheese on a coarse grater. Rinse green onions, dry well and chop finely.
2. For the dough, combine kefir, vegetable oil, sour cream and an egg in a large bowl. Stir until smooth. Sift flour, add salt and baking powder. Gradually add the flour mixture to the liquid ingredients and stir until the ingredients are combined. At the end, gently stir in the bacon, cheese and green onions. Save some bacon and onions to decorate the muffins.
3. Preheat oven to 180 degrees. Prepare muffin tins: grease them with vegetable oil or insert paper capsules for baking. Put about a third of the dough into prepared forms and add to the center one by one quail egg... Cover the eggs with the remaining dough, filling the molds almost to the brim. Decorate with bacon on top.
4. Bake in a preheated oven at 180 degrees for 25-30 minutes. Always be guided by your oven. Willingness to check with a match or wooden skewer. Cool the finished muffins and serve.

Muffins with mushrooms

Ingredients:

• Wheat flour - 120 g
• Milk - 100 ml
• Chicken egg - 1 pc.
• Butter - 50 g
• Cheese - 50 g
• Sugar - 1.5 tsp
• Baking powder - 1 tsp
• Salted milk mushrooms soaked in water - 100 g

General information:

• Cooking time: 60 minutes;
• Servings: 6 servings;

Cooking method:

1. To cook necessary ingredients... Break an egg into a bowl. Add soft butter and sugar.
2. Add some of the milk. Stir lightly with a whisk. Sift flour with baking powder. Mix. Add the rest of the milk in portions. To stir thoroughly.
3. Chop the mushrooms. Add mushrooms to the dough. Grate the cheese on a fine grater. Stir the dough with a spoon.
4. Divide the dough into molds. Bake muffins with mushrooms and cheese for 30 minutes at 180 degrees.
5. Place the hot muffins on the wire rack immediately.

Classic muffin with candied fruit and raisins

Ingredients:

• Sugar - 500 g.
• Eggs - 6 pcs.
• Butter - 250g.
• Flour - 480 g.
• Soda - 1/2 tsp
• Sour cream - 250ml.
• Raisins - 100 g.
• Candied fruits - 100 g.
• Cinnamon - 1/2 tsp

General information:

• Cooking time: 60 minutes;
• Servings: 12 servings;

Cooking method:

1. Grind the butter and sugar to white, add cinnamon. Separate the whites from the yolks. We send the proteins to the refrigerator. Add the yolks to the butter and sugar mixture one at a time to gradually and evenly stir them until smooth.
2. Together with the yolk, mix 1 tbsp into the dough. sour cream and 2 tbsp. flour. Mix the resulting mass thoroughly with a spatula in one direction.
3. Pour boiling water over the raisins for 5 minutes, drain the water, dry with a paper towel. Roll the raisins and candied fruits in flour, add to the dough, mix gently. Add to the rest of the flour slaked soda, mix into the dough.
4. In a clean bowl, beat the whites until firm foam. In parts, carefully add into the dough. We mix.
5. Lubricate the molds with butter. We fill it with dough. We bake the muffins for 40 minutes at 180 degrees. After letting cool, decorate with powdered sugar.

Sausage Snack Cupcakes

Ingredients:

• Sausage - 100 g
• Hard cheese - 250 g
• Milk - 250 ml
• Egg - 1 pc.
• Flour - 150 g
• Baking powder - 1 tsp.
• Italian herbs - 1 tsp
• Salt - 1 pinch
• Vegetable oil - for lubricating molds

General information:

• Cooking time: 40 minutes;
• Servings: 12 servings;

Cooking method:

1. Mix the sifted flour, salt, baking powder and Italian herbs. Beat the egg and milk in a separate container. Combine dry and liquid ingredients by kneading the dough.
2. Chop the sausage finely. Rub the cheese on a coarse grater. It is better to take the cheese that melts well. Add finely chopped sausage and grated cheese to the dough. Let the dough rest for 10 minutes.
3. In muffin tins, lightly oiled, spread the dough almost to the brim.
4. We bake snack muffins with sausage and cheese in a preheated oven at 190 degrees for 20-25 minutes.

Brisket muffins

Ingredients:

• sour cream 130 g.
• flour 120 g.
• eggs 1 pc.
• milk 2 tbsp. l.
• smoked brisket 50 g
• vegetable oil 2 tbsp. l.
• dried basil 1 tsp
• paprika
• salt pepper

General information:

• Cooking time: 45 minutes;
• Servings: 6 servings;

Cooking method:

1. Cut the brisket into small cubes. Fry the brisket in a dry frying pan until golden brown.
2. Combine sour cream, egg, milk, vegetable oil and mix well. Season the flour with salt and pepper to taste and mix well again.
3. Sift the flour and in portions, each time, stirring well, add to the sour cream-milk mass.
4. Place the fried brisket in the dough and stir quickly. Preheat the oven to 180 degrees.
5. Divide the dough into muffin tins. Bake the brisket muffins until golden brown, about 30–35 minutes.

Zucchini muffins with feta

Ingredients:

• Flour - 200 g
• Baking powder - 1 tsp
• Soda - 1/2 tsp
• Cumin - 1/2 tsp
• Egg - 1 pc.
• Kefir - 150 ml
• Vegetable oil - 5 tablespoons
• Grated zucchini - 140 g
• Crumbled feta - 100 g

General information:

• Cooking time: 35 minutes;
• Servings: 9 servings;

Cooking method:

1. Preheat oven to 200 C. Line 9 muffin tins with paper inserts.
2. In a bowl, combine flour, baking powder, baking soda, cumin and 1/4 teaspoon of salt.
3. In another bowl, beat eggs, buttermilk and butter. Pour liquid ingredients into dry ingredients, add zucchini and half feta. Mix.
4. Put the dough into molds, sprinkle with the remaining cheese. Bake for 18-20 minutes until golden brown. Willingness to check with a toothpick. Cool muffins on a wire rack.

Processed cheese snack muffins

Ingredients:

• Processed cheese - 2 Pieces (100 g each)
• Egg - 2 Pieces
• Wheat flour - 4 tbsp. spoons
• Sour cream 15-20% - 4 Art. spoons
• Baking Dough - 1 Teaspoon

General information:

• Cooking time: 30 minutes;
• Servings: 6 servings;

Cooking method:

1. Processed cheese grate on a coarse grater. Add to it raw eggs, sour cream. Stir.
2. Enter the sifted flour, baking powder, stir the dough with a spoon. The dough is ready, it is of medium thickness.
3. Lubricate the muffin tins with vegetable oil. Spread out the dough, filling the molds no more than two-thirds full.
4. Place in a hot oven 180 degrees for 25 minutes. The mold must be non-stick or silicone, or the cupcakes will stick.

Snack muffins with cheese and olives

Ingredients:

• Chicken egg - 2 pcs.
• Wheat flour - 2 tbsp.
• Butter - 100 g
• Kefir - 560 ml
• Cream 35-40% - 100 ml
• Adyghe cheese- 100 g
• Russian cheese- 40 g
• Pitted olives - 10 pcs.
• Baking powder - 2 tsp
• Baking soda - 0.5 tsp.
• Provencal herbs- 1 tsp
• Dried basil - 0.5 g
• Sheep cheese - 40 g
• Baking soda - 0.5 g
• Salt - 0.5 tsp.

General information:

• Cooking time: 60 minutes;
• Servings: 11 servings;

Cooking method:

1. Mix kefir with cream, add baking soda and mix well - the mixture will begin to foam before your eyes. This extinguishes the soda. Mix the egg with the resulting kefir-cream mixture, melted or softened butter and salt. Mix flour with baking powder and herbs. Gradually add flour to the liquid mixture, knead well with a spoon.
2. For the filling, the olives should be finely chopped. Cut the Adyghe cheese into small cubes, grate the rest of the cheeses on a fine grater. Once the ingredients are ready, add them to the dough, stirring gently.
3. Now fill the small cupcake tins just short of the rim. Bake the muffins in an oven preheated to 200 degrees for 20-30 minutes until light golden brown. They will rise beautifully and mouth-watering cracks form on their surface, from which cheese will ooze. Remove the muffins from the mold and cool slightly on a wire rack.

Good to know about cupcakes

This dessert is pastry made from butter dough baked in tins with high sides. Baking powder or soda must be added to this type of dough. In addition, flour, sugar, eggs, butter, various flavors and aromatic additives are introduced into it.

Due to the content of eggs in the dough, it acquires a velvety structure, butter and sugar give the finished product softness. There are several options for kneading this dough, depending on the recipe. Please note: during cooking, it is necessary to observe certain technological conditions - the order of adding products when creating a dough, all kneaded products must be at the same (room) temperature.

Products are baked at a moderate temperature in the oven for quite a long time. In the event that the crust becomes golden brown and the middle is still damp, cover the cupcakes with foil and bake until tender. We check the readiness in the old but effective way: using a wooden splinter or a toothpick.