Savory Muffins

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Savory Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
12
For the broccoli-cheese muffins
Muffin
250 grams Pastry flour
½ tsp salt
Nutmeg
200 grams Broccoli
2 ½ tsps Baking powder
½ tsp baking soda
1 egg
50 milliliters vegetable oil
80 grams grated Gruyere (or Emmentaler)
300 grams Buttermilk
For the topping and for baking
12 small Broccoli
12 Paper baking molds
50 grams grated Gruyere (or Emmentaler)
12 Baking cups
For the walnut-blue cheese muffins
250 grams Pastry flour
½ tsp salt
1 tsp ground paprika
100 grams Roquefort cheese (crumbled)
50 grams chopped Walnut
2 tsps Baking powder
½ tsp baking soda
1 egg
50 milliliters vegetable oil
2 Tbsps Brandy
300 grams Buttermilk
For the topping
30 grams chopped Walnut
How healthy are the main ingredients?
BroccoliWalnutWalnutsaltNutmegegg

Preparation steps

1.

For the broccoli-cheese muffins: Combine the flour, salt, nutmeg, chopped broccoli florets, baking powder and baking soda and mix well.

2.

In a bowl, whisk the egg slightly and then add in the oil, grated Gruyère and buttermilk and mix well. Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist.

3.

Line a muffin tin with paper baking cups. Pour the batter into the lined muffin tin.

4.

For the topping: Place a broccoli floret in the center of each muffin and sprinkle each with some cheese. Bake in a preheated oven (180°C, approximately 350°F) for 20 - 25 min. Let the muffins cool in the muffin tin for 5 minutes and then remove and serve warm.

5.

For the walnut-blue cheese muffins: Combine the flour, salt, paprika, crumbled Roquefort, walnuts, baking powder and baking soda and mix well.

6.

In a bowl, whisk the egg slightly then add the oil, brandy and buttermilk and mix well.

7.

Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist.

8.

Line a muffin tin with paper baking cups. Pour the batter into the lined muffin tin.

9.

For the topping: Sprinkle the chopped walnuts over the tops of the muffins and bake in a preheated oven (180°C, approximately 350°F) for 20-25 minutes. Let the muffins cool in the muffin tin for 5 minutes and then remove and serve warm.

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