Unsweetened cupcakes, muffins, scones. Snack cupcakes Snack cupcakes

Cooking method:

chatskaa
Cheese muffins with dill

I continue to insist that sour cream dough is one of the best muffin dough options :)
Surprisingly tender and aromatic cheese muffins are eaten in one moment, and bring enormous pleasure :)

Necessary
2 tsp flour
2 tbsp baking powder
30g cheddar (finely chopped)
A small bunch of fresh dill (finely chopped)
1 1/3 tsp sour cream
1 egg (beat lightly)
60 g butter (melt)

Process:
1. Preheat the oven to 200 degrees. Line a muffin tin with paper cups or grease with oil and sprinkle with flour.
2. In a large container, mix flour with baking powder. Stir in cheese and dill.
3. In a separate container, whisk the egg, butter and sour cream until smooth. Then stir the resulting mass into the flour with a fork. Don’t get carried away with kneading! :) otherwise the muffins may not rise. Once the dough has become sufficiently homogeneous, stop kneading.
4. Divide the batter into the tins and bake in the middle of the oven for 20 minutes or until the muffins are golden brown.

Take it out, let it cool a little and serve :)

aibolit77
Tuna cupcakes

Recipe:
2 eggs
2 cans of tuna in own. juice (200g)
1 cup of yogurt (170 g) - I usually take kefir
1/2 tsp. soda
150g flour (self-raising)( I use 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 herbs, add baking soda and add flour to make a dough like pancakes.
2. Grease the pan with oil, sprinkle with flour, pour out the dough, and place olives on top.

Bake until golden brown (approx. 15 minutes). The muffins turn out very fragrant and go well with 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 molds and as a cupcake. In my opinion, the little muffins turn out tastier, and they taste better with olives than without them.

blumariya
Sundried Tomato and Pesto Muffins

the pesto was made ahead of time - basil, pine nuts, garlic, olive oil.
and today I cut dried tomatoes with scissors into squares (no more than one and a half cm diagonally), about 8 pieces.

process, step by step:
Mascarpone - 500 gr.,
2 eggs,
1/3 tbsp. vegetable oil (it seems like an unnecessary move to me, judging by the result)
250 ml. carrot juice
in the dough mixing mode, brought to a homogeneous mass,
2 tbsp were added to this. flour and 4 teaspoons of baking powder, a little salt, a teaspoon of 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 too much, for 20 medium ones (1/3 cup each, if raw) and I had to use 2 types of muffin tins - in one I put dried tomatoes on the bottom
and in the other I poured the dough in its original form
baked at 400 Fahrenheit for about half an hour. Maybe if you bake something like this, replacing Mascarpone with sour cream and cottage cheese, then the oil won’t be an excess, although in paper molds the result is a little better in a fat-reduced sense.

the crust is crispy, and the inside, especially if you let it cool and don’t grab it hot with impatience to know the results of the experiment, is pesto-spicy, dried-tomato-tinged

lillaya
Spicy muffins with filling.

125 ml baked milk 4%
2 eggs
150-160 g flour
1 packet of baking powder
1/2 tsp salt (without top)
Provençal dry herbs (can be replaced with dry basil)
pepper mixture
1 chicken fillet
pitted olives

Finely chop the fillet, lightly salt and pepper and fry for 1-2 minutes.
Beat eggs, pour in baked milk. Mix flour with baking powder and knead the dough. Add Provençal herbs and salt. Place a teaspoon of dough on the bottom of the prepared pan, then the chicken and olive oil, and put the dough on top again. Bake for 15-20 minutes.
The muffins turn out airy and tender. Baked milk gives a wonderful taste.
Delicious! Bon appetit!

buxgalter_sofi
Muffins with tuna and pesto "There's no arguing about taste..."

(website: www.ynet.co.il)

for 12 muffins

2 tbsp self-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 made do with the store-bought version)
3 eggs
1/3 tbsp vegetable oil
1 pack (250 ml) cream
1/2 cup ground pine nuts (I just beat them a little)
Salt pepper

Oven-190-200 gr
Baking time is 20-25 minutes.

1.Mix everything one by one and place in the mold.
2.Place to bake.

Option:
After baking (while the muffins are still very warm), cut lengthwise, add a small piece of cheese and cover with halves.

lgabriel
Savory muffins with potatoes and bacon

1 thinly sliced ​​onion
2 slices bacon, also thinly sliced ​​( I didn't use it)
1 medium potato, grated
200 g self-rising flour ( replaced half the flour with whole wheat flour)
100 g grated cheese
1 teaspoon baking powder ( I didn’t dare to do without it, even though it 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 would be too thick)

Fry the onions and bacon until the onions soften and the bacon colors. Stir in grated potatoes, salt and pepper, remove from heat ( bacon, as I said, I didn’t use, but I did put a couple of spoons of caramelized onions in the potatoes; It’s good to have something like this in the refrigerator, it makes life a lot easier)
Sift the flour and baking powder into a bowl, add the onion-potato mixture and mix well. Stir in the grated cheese, making sure there are no lumps, and set aside.
In another bowl, lightly beat the egg and milk. Add the liquid ingredients to the bowl with the dry ones, stir half-heartedly until just combined. If you overmix the muffin dough, they will turn out too tight.
Turn oven to 350 Fahrenheit, 175 Celsius
Grease and flour a muffin pan ( I included paper forms)
Place the dough in the molds so that it is just below the edge
Bake in a preheated oven for 15-20 minutes, depending on size
Place on a wire rack, let cool slightly, serve warm with sour cream.

Notes:
I don’t have self-rising flour, but it’s easy to make it yourself - for 100 g of flour you need to add 3 g of baking powder and salt to taste
I usually prepare the form before starting all other work, so that I don’t have to worry about it later.
There was clearly not enough dough for my 12 molds, so I laid it out so that the dough occupied approximately 2/3 of the volume; the products rose well and filled the molds.

I think that these things will be very good for broth, only then you need to make them very small, about one tooth.

karina_yem
Chicken curry muffins

300g chicken thigh meat
1 small onion
2 tbsp. curry paste
glass of yogurt
1 cup plain flour
2 cups self-rising flour
2 eggs
grows half a cup. oils
2 tbsp. lemon juice
2 tbsp. green cilantro
salt

Stew finely chopped onion in 1 tbsp. oil until soft, add chicken and fry on all sides until done. Add curry paste, stir and remove from heat. Add yogurt and leave to cool.

Sift the flour, add chicken, eggs, oil, lemon juice, salt, cilantro. Mix quickly, place in greased pans and bake for 20 minutes at medium oven heat.
Serve with fresh salad and delicious with sour cream.

trio_mia
Muffins with dried tomatoes

3 dl flour
1 dl oatmeal
2 tsp baking powder
0.5 tsp salt
2 eggs
2 dl sour cream
0.5 dl dist. oils

1 egg
2 dl grained cottage cheese
1 dl grated cheese
1/2 red onion
10 dried tomatoes
1 dl basil

3 dried tomatoes
blue onion slices

Preheat the oven to 200 C.

1. Mix flour, cereal, baking powder and salt.
2. In another bowl, do the same with the eggs with sour cream and butter and carefully 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 ingredients for the filling, mix and add to the dough.
6. Place the dough into muffin tins.
7. Top each muffin with a slice of blue onion and dried tomato.

Bake for 30 minutes.

bebinsky
Muffins with cheese

360 g 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 pieces smoked soft cheese
Rosemary
Black pepper
Baking powder

Mix the dry ingredients separately and the liquid ones separately, mix quickly. Preheat the oven to 190 °, put the dough in the molds, and put a piece of smoked cheese in the middle. Sprinkle rosemary on top. Bake for 20 minutes.

july_mur

Recipe:
1.5 cups flour;
0.5 cups of 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 meat;
100 g cheese;
several green onions

* If the juice is sour, add sugar to soften it.

2. Cut the smoked meat into cubes (I used smoked chicken breast), grate the cheese on a coarse grater, and finely chop the green onions.
2. In a large bowl, mix dry ingredients: sifted flour, oatmeal, salt, dry garlic, baking powder.
3. In a small bowl, lightly beat the egg, add oil, orange juice and mix.
4. Add chicken, cheese, onion to the bowl with the flour mixture, pour in the liquid ingredients and mix everything quickly.
Divide the mixture into the tins and bake for about 20 minutes, or until the tops of the muffins are lightly browned.

Recipe for 12 pcs:
1.5 cups flour;
2 tsp baking powder;
0.5 tsp salt;
2 tsp dry basil;
OK. 500 g curdled milk (or yogurt)*;
1 egg;
150 boiled smoked bacon;
150 g blue cheese (I used Danish Blue)

* I had quite thick yogurt, it took almost 500g, if it’s more liquid, you may need less.

1. Grease muffin tins with butter and preheat the oven to 180C.
2. Cut the bacon into small cubes and crumble the cheese.
3. In a large bowl, mix 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, yogurt to the dry ingredients and stir (the dough should have the consistency of thick sour cream).
5. Divide the mixture between the tins and bake for about 20 minutes, or until the surface of the muffins is lightly browned.
6. Pour a glass of wine and enjoy.

The first thing I did was set the oven to preheat. Then mixed the seeded flour with baking powder and grated Parmesan cheese in a separate bowl.

In another bowl, I first mixed a lightly beaten egg, cream (it just so happened that there was no yogurt, and I already had to start cooking) and melted butter, and then added dill, minced meat fried with onions and carrots and finely chopped pepper. , and then poured in some more grated cheese. I mixed it all and added the flour mixture until I got a very dense dough. Bake for 40 minutes at 190C.

While the first muffins were baking, the yogurt arrived, so the ham ones were already on it. There were also two varieties of ham: one with finely grated raw potatoes and lots and lots of cheese, and the second with mushrooms and cheese. The rest is the same: egg (1 piece each), yogurt (about 100 g each) and melted butter (2 tbsp each). The potato ones took longer to bake, it seemed to me.

leah_tln
Spicy carousel muffins

Makes 12 medium muffins

Dough:
350 ml whole milk natural yogurt (yogurt or kefir)
600 ml flour, of which 400 ml grade II wheat flour, 150 ml premium wheat flour, 100 ml whole grain wheat flour, 15 ml rye flour, 35 ml barley flour
or just about 620 ml 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 sun-dried tomato halves in oil (squeeze well)
50 g white and light green parts of leeks
1 tsp dried 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, spices and mix well. In a large bowl, mix yogurt with vegetable oil, add the dry mixture to the milk mixture in parts, stirring each time until smooth. Knead into a very sticky dough. If desired, cover tightly and refrigerate for 1 to 12 hours. Or just refrigerate while you prepare the filling.

For the filling, cut the mozzarella into small cubes. Cut the tomatoes into small cubes with scissors and mix with basil. Chop the leek into transparent rings, which in turn are chopped finely.

Sprinkle the work surface generously with flour. Dip your hands in flour and remove the dough. Dust with flour and flatten with your hands into a rectangle approximately 25 x 40 cm.

Sprinkle the dough with Parmesan flakes. Distribute the leeks and tomato cubes evenly over the dough. Invigorate with black pepper. Sprinkle with diced Parmesan cheese. Roll into a long roll. Using a sharp knife, cut into 12 circles.

Grease muffin tins and lightly dust with flour. Place a mug in each. Sprinkle each muffin with grated Parmesan.

Bake for about 30 minutes at 180 C (or 165 C plus fan). Let cool in the pan for 15 minutes, remove and let cool slightly on a wire rack.

Serve warm or warm. They don't taste as good cold

It seems that there are no people in the world who do not like sweet cupcakes. Soft melting dough, an abundance of candied fruits and spices, a festive taste - you can’t think of a better dessert for evening tea. But you can move away from the usual way of looking at things. And if you put meat filling inside and serve the dish in the morning, it will become a nutritious breakfast. Or if you “hide” spinach, which children don’t like, in a muffin, they themselves will ask for more.

And so, the hit five of the most delicious basic recipes for savory muffins and several ideas on how to diversify them.

Muffins with hot cheese and sweet peppers

The inventor of this cheese bomb says it was created... by mistake. They just put too much cheddar in the dish. But it turned out that this proportion gives a delicate consistency, average between dough and custard.

Mix one and a half cups of flour with 2 tsp. baking powder and 1 partial tbsp. l. sugar, add a little salt - this is a mixture of dry ingredients. Now wet: 1 cup milk, a quarter cup melted margarine, 3 cups grated hot cheese, large bell pepper, diced (the brave ones can go for chili), 1 egg. Combine both ingredients, mix thoroughly, bake portioned cupcakes for about 25 minutes.

For a milder taste, you can take mild cheese and replace the pepper with an apple or canned pineapple.

Vegetarian muffins made from ready-made bread

This recipe will be appreciated not only by those who have given up meat, but also by those who want results with a minimum of effort. Here the dough has already been made for us, so all that remains is to prepare the delicious filling.

Grind the stale loaf (in small cubes). Chop 1 onion, 3 apples, 4 celery stalks. Chop half a cup of fresh herbs (parsley, thyme, rosemary, sage). Chop 2 pickled cucumbers, carefully drain the brine.

Stew the onion in vegetable oil, add apples, celery, and herbs. After 5 min. add 2 cups of water and keep for a couple more minutes. Add the stewed mixture and cucumbers to the bread, mix, trying not to destroy the cubes, season with salt and pepper. Place in molds and bake until crispy.

Varying the greens changes the taste. In addition, instead of cucumber, you can take any sour component (cranberries, dried cherries, unsweetened dried apricots, soaked apples, etc.).

Healthy muffins with cheese and spinach

Checked: adults and kids fight for these cupcakes. Such pastries are suitable to give to a schoolchild - unusual, nutritious and according to the rules of healthy food.

We make a simple dough from 2 eggs, one and a half cups of flour, the same amount of milk, melted margarine (a third of a pack) and 1 tsp. baking powder. Add a little salt. Add a finely chopped bunch of spinach leaves and 150 g of cheese. Unfold and bake for half an hour until golden brown.

This recipe is a godsend because it gives room for experimentation. Instead of spinach, add broccoli, peas, Mexican mixture, stewed cauliflower or white cabbage, and feta cheese can be replaced with feta, mozzarella or other soft cheese, including cream cheese.

Ham muffins

A very “masculine”, satisfying option, rich in protein. If you need to recharge for the whole day or want to have a hearty snack after work, this is a good choice.

For the dough, combine 2.5 cups of sour cream, 1 tsp. baking powder, one and a half cups of flour and 1 egg. As a filler we will have 200 g of ham and 3 crumbled hard-boiled eggs. Knead everything together, put it in molds, put half an olive on top and bake for about 20-25 minutes.

Use as a filling any meat or fish salad left over from yesterday with mayonnaise (yes, Olivier will also work). Then slightly reduce the amount of sour cream.

Versatile snack muffins

The leader of the hit parade is a leader because it contains a base recipe for all occasions, and you can fill it with anything.

Half a liter of kefir (sour milk), soda and salt on the tip of a teaspoon, 100 g of soft butter, 2 eggs, 10 tbsp. l. flour. From this set we prepare a liquid mixture. Pour a little dough into the bottom of the mold, put a couple of spoons of filling and put a little dough on top again. Sprinkle with sesame seeds and cook in the oven for about half an hour.

The filling can be minced meat, chicken, mushrooms, stewed vegetables, fish, crab meat, eggs, liver - there are a million options. Instead of sesame seeds, poppy seeds, chopped nuts or any seeds are suitable.

You can make not portioned baking, but a full-fledged cupcake in a large form. In this case, the cooking time is doubled.

The dough is baked when the blade of a knife inserted into it remains clean and dry. For muffins, use a toothpick for the same purpose.

6967

Muffins are a great option to please yourself and your loved ones, to take with you to work as a snack, or to give to your child at school. They are small portioned cupcakes that came to us from Great Britain, 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 snack muffins - very tasty baked goods that all your loved ones will enjoy. Weekends are the best time to bake delicious muffins for breakfast, lunch or dinner!

In cooking, there are two versions of muffins, which differ in dough recipes. English muffins: These use yeast to make the dough. American muffins are made from dough with the addition of soda or baking powder. Both types of muffins are baked in a special form. To make delicious snack muffins you will need fillings. They can be any product: cheese, sausage, olives, ham, bacon, vegetables, herbs, etc.

What else is so appealing about snack muffins? The fact is that fresh baked goods go 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 molds, and in the morning simply place them in a preheated 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.
• garlic 1 clove
• 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 of the 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 batter into greased muffin tins and top with grated cheese. Bake the muffins for 25-35 minutes in an oven preheated to 180 degrees.

Spinach and feta muffins

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 flour sifted with baking powder, salt, paprika in portions, whisking continuously. Lastly, add the chopped spinach leaves. Divide the dough into the molds 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 and cut into small pieces. Beat eggs in a blender with granulated sugar and butter. Add flour, salt, pepper, cream and olive oil, sifted with baking powder. Lastly, add the chopped bacon, peppers and cheese. Distribute the dough into molds 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.
• hot pepper 1/4 pcs.
• anchovies 50 g.
• olives 50 g.

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