Savory Muffins

Now we all love warm sweet muffins, but there are a group of muffins that never get any recognition. They are called savory muffins because they are not sweet. They can be a herb muffin or one with vegetables instead of fruit. These muffins are great to go with soup or a main course meal. They are just as easy to make as sweet muffins. This can be a great introduction for kids to baking.

General Information

The great thing about muffins is they are easy to make and require very little in the way of kitchen utensils. 2 bowls, one for the dry ingredients and one for the wet ingredients. A big spoon to stir them up. You will need a cupcake pan or a mini cupcake pan for your muffins. There are also special fluted pans you can buy to make your muffins fancy.

Muffins are intended to be a fast bread and so they don't bake a long time. The most important thing to remember about muffins is you don't want to mix them to much or they will become tough. 10-15 strokes is all that is needed. Your batter will be lumpy with traces of flour but that is exactly how you want it. An easy trick you can use to fill your cupcake pan is to use a ice cream scoop so that you only fill the cupcake pan 1/2 to 2/3 full.

If using a dark colored cupcake pan, you will want to reduce your temperature on the oven by 25 degrees. Dark colored pans conduct more heat and your muffins will bake faster so by reducing the heat they will bake all the way through. Bake in the center of a preheated oven. Muffins are done when a toothpick inserted comes out clean.

Sausage and Cheese Muffins

These go great with a chef salad.

• 1 lb. bulk hot pork sausage
• 1 (10.75 oz.) can condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 2 tsp. rubbed sage
• 3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until muffins test done.

Bacon and Cheddar Muffins

These are great for a quick breakfast or with stew.

• 6 thick slices bacon
• 2 cups all-purpose flour
• 1 1/2 Tbsp. white sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 tsp. garlic powder
• 4 tsp. dried chives
• 1/3 cup grated Parmesan cheese
• 1 cup shredded sharp Cheddar cheese
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup cream of mushroom soup
• 1/2 cup vegetable oil

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 400 degrees F Lightly grease muffin pan. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans and bake at 400 degrees F for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Cheese and Spinach Muffins

These we eat with crab salad or potato soup.

• 2/3 cup milk
• 1 Tbsp. vegetable oil
• 1 large egg
• 1/2 cup fresh chopped spinach
• 1/2 cup shredded Swiss cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 Tbsp. green onions, chopped
• 2 cups biscuit baking mix

In a large bowl beat milk, oil, and egg until blended. Stir in chopped spinach, shredded Swiss cheese, grated Parmesan cheese, chopped green onions and biscuit baking mix; mix until just moistened. Divide the batter evenly among the muffin cups and bake at 400 degrees for 15 minutes, or until golden brown. Makes 1 dozen muffins

Zucchini Ricotta Muffins

These my Aunt made to go with meatloaf.

• 1 1/2 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 3/4 tsp. dill weed
• 1/4 cup milk
• 1/2 cup butter or margarine, melted
• 2 large eggs
• 2/3 cup ricotta cheese
• 1/2 cup grated zucchini

Preheat oven to 400 degrees F. Fill muffin tins with cupcake wrappers, or grease and flour tin. In a large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well. In a medium bowl, combine milk, melted butter and eggs. Stir in ricotta cheese and zucchini; beat well. Add to dry ingredients, stirring just until moistened. The batter will be stiff. Fill prepared muffin tins two-thirds full. Bake for 20 to 25 minutes, or until golden brown. Makes 1 dozen muffins

Onion-Beer Muffins

Goes great with Barbecue.

• 3 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 tsp. crushed dried basil
• 1/2 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1 (12-oz.) can beer, allowed to go flat and at room temperature
• 1/2 cup vegetable oil
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• 1 large egg
• 1 small onion, very finely chopped
• 1 large egg white
• 1 Tbsp. water

Preheat oven to 350 degrees F (175 degrees F). Combine flour, sugar, baking powder, salt, basil, pepper and garlic powder in a large bowl, make a well in center and set aside. In another bowl, whisk together the beer, oil and onion. Pour the liquid mixture into the well of the flour mixture, stirring just until combined, do not over mix. (The dough will be sticky.) Fill a greased muffin tin about two-thirds full with dough. Beat egg white with water; brush top of muffins. Let stand for 10 minutes then bake for 25 minutes, or until center springs back when lightly pressed. Cool for 5 minutes before removing from the muffin tin. Serve immediately. Makes 1 to 1 1/2 dozen muffins.

Chili Corn Muffins

• 1 (8 1/2 oz.) package corn muffin mix
• 1 egg
• 1/3 cup milk
• 1/2 tsp. chili powder
• 1 cup sweet corn
• 1 cup shredded cheddar cheese

Heat oven to 400 degrees. Place a paper baking cup liner in 12 muffin pan cups or spray muffin cups with no-stick cooking spray. In a large mixing bowl, prepare corn muffins mix, egg and milk according to package directions, adding 1/2 tsp. chili powder to mix. Stir in corn and cheese being careful to not over mix. Fill each muffin cup 2/3 full using a large spoon or ladle. Put muffins pan(s) into oven. Bake 18 minutes or until edges are lightly browned. Remove from oven with pot holders. Let cool 5 minutes before removing from pan. Cool on a wire rack.