Always when I said muffins I was thinking of something sweet ..... but I thought of trying the salty version I also experienced this variant (of course using other ingredients) and to be honest I really liked it so ... ..... repeat.
- 5 eggs
- 2 suitable pumpkins
- 3 carrots
- 4-5 tablespoons flour
- 100 ml oil
- 150 gr cheese (I used cow's milk)
- 1 tablespoon mascarpone cream
- 1/2 sachet baking powder
- salt pepper
- For the top layer
- 2 eggs
- 2-3 tablespoons of sour cream
- poppy seeds
Preparation time: less than 60 minutes
RECIPE PREPARATION Muffins with cheese, carrot and zucchini:
Beat the eggs well and then gradually add the oil. Incorporate flour and baking powder, mixing well. Peel a squash, grate it and squeeze the juice. Drain well and then mix in the above composition with grated cheese, mascarpone cream and dill. Season to taste with salt and pepper. Mix well.
Wallpaper the muffin tins with paper and add the above composition. Beat the egg with the cream and pour over it, then powder with poppy seeds. Bake the muffins for about 30-40 minutes.
They are ideal as an appetizer. Serve both hot and cold. Good appetite!
Muffins with quinoa and vegetables
This recipe is ideal for those who have recently started self-diversification. The combination of vegetables with quinoa, a pseudo-cereal with a delicate walnut taste and soft texture, will delight the little ones who have just started exploring the food.
The muffin shape makes everything easier for babies to handle and manage.
Quinoa is a pseudo-cereal that is grown mainly in South America, but more recently it has become popular all over the world.
Quinoa beans are very nutritious, easy to prepare and take on the taste of any ingredient they are associated with, just like rice. Like it, quinoa can be used in both sweet and savory dishes, both hot and cold (in salads, for example).
You need to know that it exists 3 types of quinoa: white, red and black.
If you use red or black quinoa instead of white quinoa, the muffins will not come out the same, they will not grow and they will not be fluffy. Although they have more nutritional qualities, the two types of quinoa require a longer cooking time, they are crispier and denser than white quinoa.
63 best muffins images in 2020
I added flour, cinnamon and baking soda, I have. Cook the muffin recipe with carrots and cumin. BRIOSE WITH TANGERINES AND ALMONDS. We also put a spoonful of grated cheese. Bake at 180 degrees C for 46 minutes. I baked in silicone muffin tins. I beat the eggs a little with the mixer, I added the cream, butter, thawed spinach, grated carrot and boiled broccoli and.
We mix the carrots, raisins and walnuts in the composition with a spatula. Some delicious and fluffy muffins that go with breakfast with vegetables or can be ideal for a snack. Muffins with carrot, walnut and carob. NUTELLA MUFFINS & # 8211 basic recipe & # 8211 Recipes All kinds. Muffins with nutella & # 8211 basic recipe, simple, fast and very easy to prepare.
Appetizer muffins with chicken breast and cheese: fast and mega delicious. WITH CARROTS AND CHEESE & # 8211 Flaveur Preschools, Toddler Food, Muffins. Potato roll with carrots and cheese & # 8211 Flaveur.
Muffins with vegetables
Wholemeal muffins with vegetables are rich in fiber and vitamins, thanks to vegetables and wholemeal flour. They are easy to prepare, in less than 20 minutes and do not require sophisticated ingredients. Of course, this is a healthy version, but if you are missing any component of the recipe, feel free to experiment with your own ideas.
I think that these savory muffins are also suitable for younger children because they do not contain many eggs, butter or sour cream, etc.
Ingredients for 18 muffins:
180 gr grated zucchini and well drained of juice (1 small zucchini)
100 gr chopped kapia pepper
70 gr carrots (1 small carrot)
1-2 cloves of garlic (optional)
240 gr corn (canned)
5 eggs (separated from the egg whites)
100 gr parmesan race
130 gr white flour (6 tablespoons medium tip)
60 gr wholemeal flour (3 tablespoons medium)
3 tablespoons olive oil (I used from the Metrochef range)
1 teaspoon baking soda quenched with lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon oregano
1/5 nutmeg powder
Note: I suggest you use the frozen corn from the Metro range. You will be surprised how sweet and whole the berries are, and the intense color will give a beautiful shade to the muffins. Here are the products I used:
How to prepare muffins with vegetables:
1. In a large bowl, whisk with the blender: the corn and yolks until they become a homogeneous and yellow composition. Separately beat the egg whites until stiff.
2. From now on you will only use a spatula. Incorporate in the yellow composition all finely grated vegetables, including garlic. Then add the flour and mix gently. Add the oil and grated Parmesan cheese. Stir just enough to incorporate, no more.
3. Now add the spices and baking soda with lemon (vinegar). At the last stage, incorporate the well-beaten egg whites and mix carefully just enough to homogenize the composition. Don't break the air bubbles to get fluffy muffins. Bake the muffins in the oven until lightly browned and pass the toothpick test.
Salted muffins with vegetables and cheese
Variations of the vegetable muffin recipe:
Of course, if you consume dairy without restrictions, you can add 1-2 tablespoons of sour cream or Greek yogurt, you can use butter instead of olive oil, etc. But don't forget to add another 1-2 tablespoons of flour in this case. I adapted the recipe so as to obtain some really nutritious muffins, without excess dairy and with an extra calcium from the Parmesan cheese. You can replace Parmesan cheese with Cheddar cheese.
You can add olives or even ham cubes depending on your preferences
If you are preparing this recipe for savory muffins and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.
Trouble! At first I didn't have the shape of muffins and I baked them only in the muffin papers. The result was & # 8230labartat. But, absolutely delicious! I didn't think you could make carrot desserts. Boy, was I wrong! I redid the recipe when I also had the muffin tray. I even nodded, having a smaller tray, in the shape of teddy bears. You will see in the pictures.
- 400 g carrots
- 300 g sugar
- 230 g flour
- 70 g ground hazelnuts (or walnuts)
- 3 eggs
- a sachet of baking powder
- 1/2 glass of oil
- a pinch of salt
Wash the carrots well and clean them, cut them into slices and put them in the food processor, or put them on the smallest grater. Then mix them with finely ground hazelnuts. You can also add nuts, I even used almonds, but the result is not as good as in the end. We mix the eggs, sugar and salt powder until they change color and become fluffy, about 5-7 minutes. Then gradually add the oil, stirring each time. At the end we put flour mixed with baking powder and sifted. Add the carrots mixed with the hazelnuts and mix well. It comes out a composition not very thick, maybe even a little liquid.
As I said, I didn't have muffin shapes at first, so I put the composition directly in the muffin papers. If you have shapes, put the muffin papers in them and then put the composition. If you don't have the papers, grease the tray well with butter and line it with flour. Do not fill at all, leave some space because they will grow. Put in the preheated oven, at 180 degrees, for about 25-30 minutes.
They can be eaten as such, they are delicious. I also made a ricotta cream rubbed with a few tablespoons of sugar, and I put it on top. Good appetite!
Muffins with cheese, carrot and zucchini - Recipes
Muffins with carrots and apricots
Full of healthy ingredients & # 8211 carrots, sunflower seeds and apricots & # 8211 these muffins make up a substantial breakfast.
- 0.33 cup sunflower seeds 3 tablespoons sesame seeds 1.75 cup flour 2 teaspoons baking powder 0.5 teaspoon baking soda 0.5 teaspoon salt 3 teaspoons cinnamon 3 teaspoons ground cardamom 3 teaspoons ground ginger 1 cup brown milk 0.5 cup brown sugar open thick 0.25 cup refined olive oil 1 large egg 3 large carrots, grated (1.5 cup) 0.5 cup dried apricots, finely chopped
Preheat the oven to 190 ° C. Twelve forms of muffins, 6.5 cm in diameter, are lined with paper. In a baking tray, bake the sunflower and sesame seeds, 4 minutes or until the sesame seeds are golden cool. Leave the oven on.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
In a separate bowl, mix well the whipped milk, brown sugar, oil and egg. Make a hole in the center of the dry ingredients and pour the mixture with the egg and mix well.
Incorporate sunflower seeds, sesame seeds, carrots and apricots.
Pour the dough into the prepared muffin cups and bake for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan and cool on a grill.
While preheating the oven to 170 degrees Celsius, mix the flour with the baking powder in a bowl. Add the zucchini, carrots and half the amount of grated cheese. Season with salt and pepper and mix well until all the ingredients blend.
Separately, mix the milk, oil and eggs, then add the mixture and vegetable composition. After mixing well, pour the composition into muffin tins. Sprinkle the other half with the grated cheese and bake in the oven for 25-30 minutes.
Zucchini, grated cheese, salt, pepper, dill and oil for frying. Quantities differ depending on preferences.
The zucchini are washed thoroughly and cut into slices with a thickness of 1 cm. Salt, pepper and leave in a bowl to remove water. Wipe each slice of zucchini with an absorbent paper towel, then brown on the grill on both sides.
Then start assembling the turrets turrets: a slice of zucchini, grated cheese, chopped dill, again zucchini, again cheese and so on. On top decorate with something colorful: carrot, tomato or even dill.
This dish is good both hot and cold and can be served with garlic sauce or summer salad (tomatoes, cucumbers, onions, peppers).
Try this video recipe too
Recipe Baskets and muffins with cheese and zucchini & # 8211 Ingredients
- 500 gr grated zucchini
- 150 gr of telemea cheese, salted
- 250 gr of fresh cow's cheese
- 100 gr parmesan
- 3 eggs
- 50 ml of olive oil
- 2 tablespoons hot pepper jam
- 150 gr flour
- 150 gr Greek yogurt
- 1 teaspoon baking powder
- salt and pepper
- 1 bunch of green dill
- 5-6 basil leaves
- 400 gr puff pastry
- multicolored cherry tomatoes
Pumpkin pudding with simple recipe cheese
Pumpkin pudding with simple recipe cheese. Grated zucchini, cottage cheese and telemea or cheese, eggs, diced ham and lots of greens. A very tasty (salty) appetizer pudding, both hot and cold, the next day.
Pumpkins are very popular with us. Maybe because they are cheap (summer) and are grown in many gardens. People don't really know what to do with them anymore and keep asking us about pumpkin recipes. You will find them at the end of the recipe.
I used to make pumpkin pies (you can find them here and here), with top of tender dough or puff pastry. Because, isn't it, the tarts have a top! There is no tart without a sheet of dough.
Now it's the turn of this pumpkin cheese pudding. I didn't follow any recipe but I composed it the way I thought it would be better. And I assure you that a pumpkin pudding came out to lick your fingers!
The cheese in the composition is a part of cow's cheese (preferably fatter, from the market) and the rest is telemea or cheese or other grated cheeses (Pramezan, Cheddar, Gouda, Emmentaler, Trapist, etc.). You can also use small quantities of cheeses with noble blue mold (Roquefort, Stilton, Gorgonzola, Blue Danish, etc.) for a special note.
If you live abroad and do not know what cheese to buy or if you prefer to make your own cottage cheese at home you can follow this recipe.
Zucchini can be classic (light green) but also zucchini or squash.
Basically, we simplified the classic recipe for pumpkin soufflé, which provides for the preparation of a Bechamel sauce, the separation of eggs and the whipping of egg whites, etc. You can find the recipe for the soufflé here.
I give you the ingredients for a shape of 30 x 17 cm (6 cm high) and approx. 6-8 servings of pumpkin pudding with cheese. You can also use round shapes with a diameter of 24 cm.
- 1 kg of zucchini
- 500 g of fresh cottage cheese
- 150 g telemea or other cheeses (cheese)
- 4 whole eggs
- salt pepper
- 50 g food starch
- 3-4 cloves of garlic
- 100 g smoked ham (bacon, kaiser)
- a handful of chopped parsley leaves
- 80 g butter (for greased form and sprinkled on top)
- 2 tablespoons breadcrumbs (for shape wallpaper)
- 30 g grated cheese to sprinkle on top