You asked for savory muffins, and I have savory muffins for you! They’re really amazing, too! It’s a recipe that came about after I needed to clean the pantry and the fridge, and the little hands ate 3 from the cooling rack. I don’t want to say too much, I just want you to make this recipe! I’ll just say that they have eggplant, which isn’t beloved by the little hands, as well as peppers and feta, and you should really make them. I don’t know if you’ve realized it already, but I think you should make them!
What we will need
- Vegetables. This recipe is based on the vegetables, and that’s the source of all its deliciousness. I used an eggplant, half a green pepper (it was on the small side), and the green part from fresh onions. The first time I made the savory muffins, I used 2 small white eggplants, which are my favorite. However, less than a day later, I made them twice more, trying the Tsakonian eggplant and the black eggplant, to see the result. It was great with all of them, since the pepper makes all the difference, but if you have white eggplants, you should use them. I prefer the white eggplants because they never turn bitter, and they have less seeds. You’ll need to peel the eggplants and grate them, and the onion and pepper should be chopped.
- Eggs. Because my father’s chickens are laying eggs these days, we have a few very small eggs and I used 3. If I had normal-sized eggs, I’d use 2.
- Flour. These eggplant and pepper muffins were made with spelt flour, but if you don’t have or can’t find now, then you can make them with all-purpose flour. However, I’d generally suggest using either spelt or emmer flour.
- Feta cheese. It goes amazingly well with the eggplants, doesn’t it? Anyway, I had some feta that needed to be eaten as soon as possible, so I ended up using it.
- Yogurt. It helps in the recipe, and helps the muffins rise and come out fluffy. You can use any yogurt you have at home, as well as plant-based yogurt.
- Olive oil. It couldn’t be missing from the recipe.
- Oregano. Dried, amazingly smelling oregano. Rub some between your fingers before adding it and you’ll see.
- Muffin trays. I generally prefer silicone muffin molds, but I’ve made muffins with paper cases as well, and they weren’t too sticky, so I leave the choice to you!
Tips
- Temperature differs from oven to oven, but the toothpick test is infallible. So, besides the color of your muffins, it’s important a toothpick or knife emerges clean from inside the muffins. If it’s wet, it means that you need to bake them for longer.
- I baked them using the fan mode, but if you don’t have a convection oven, you can bake them in normal heat. Just add 10°C to the temperature, baking them at 180°C. You should also pay attention to them while they’re being baked.
- Never open the oven in the first 20 minutes of baking, or the muffins won’t ever rise properly.
- The dosages are for 10 muffins with eggplant, and I placed 2 tablespoons of the mixture in each mold.
- You can store them in the freezer.
How the little hands can help
- Our little aides can help pick and wash the vegetables.
- They can add the ingredients, which you’ll already have weighed and prepared in front of them, and whisk them.
- Older children can read the recipe or weigh the ingredients.
- They can also move the mixture with a spoon to the muffin molds.
- Of course, they will help tidy the kitchen up afterward.
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More recipes
- Αλμυρό κέικ με κολοκυθάκι
- Αλμυρά muffins με κολοκυθάκι, καρότο και αρακά
- Αλμυρά pancakes με αρακά και baby σπανάκι
- Αλμυρά muffins παντζαριού με καρότο και φέτα
Preheat the oven at 170°C, set to fan.
Skin the eggplants and grate them.
To the grated eggplants, add the juice from half a lemon, and mix with a spoon.
Whisk the eggs in a large bowl.
Add the grated eggplant, the chopped fresh onion, the chopped pepper, the yogurt, the olive oil, and the grated feta cheese, and mix well.
Finally, add the flour, the baking powder, the baking soda, and the oregano, and mix until homogenous.
Move the mixture to the silicone tray with a spoon, almost filling the molds, leaving just a little bit of space for them to rise.
Bake for 25 minutes or until a toothpick emerges dry.
Ingredients
Directions
Preheat the oven at 170°C, set to fan.
Skin the eggplants and grate them.
To the grated eggplants, add the juice from half a lemon, and mix with a spoon.
Whisk the eggs in a large bowl.
Add the grated eggplant, the chopped fresh onion, the chopped pepper, the yogurt, the olive oil, and the grated feta cheese, and mix well.
Finally, add the flour, the baking powder, the baking soda, and the oregano, and mix until homogenous.
Move the mixture to the silicone tray with a spoon, almost filling the molds, leaving just a little bit of space for them to rise.
Bake for 25 minutes or until a toothpick emerges dry.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
