Light, savory muffins are always a good idea as finger food or as a welcome to a party. Children especially like them, which is why they are ideal for children's birthdays and parties. In addition, the muffins can be prepared healthily with wholemeal or spelled flour, gluten-free or without flour at all, making them perfect for every taste or intolerance. In addition to the basic recipe, we have summarized 10 other simple ones for you.
- 350 g Flour
- 250 ml milk
- 2 Owner
- 100 ml
- 1 pack of baking powder
- 1/2 TL Natron
- 1/2 tsp salt + 1/2 tsp sugar
First, the dry ingredients are mixed together – flour, baking powder, baking soda, salt and sugar. Mix the eggs with the oil in a separate container using a whisk. Add the wet ingredients to the dry and mix well, but the dough doesn't necessarily have to be completely smooth. To prevent the muffins from becoming too dry, bake the dough immediately in the oven at 175 °C on the middle rack for 20-25 minutes.
- 300 g Spinat
- 1 onion
- 250 g spelled flour
- 1 pack of baking powder
- 400 ml mineral water (carbonated water)
- 80 ml sunflower oil
- 30 g Pinnien kernel
- Salt and pepper
First put all the dry ingredients in a bowl and set aside. Blanch the cleaned spinach in boiling water for about 5 minutes, then drain and chop. Finely chop the onion and fry it in a tablespoon of oil until translucent, then add the spinach, stir and season with salt and pepper. Add the oil and mineral water to the dry mixture and stir in, then knead the spinach well. Divide the finished dough evenly into molds and bake in the preheated oven for 20-25 minutes.
- 300 g wholemeal flour made from pseudo-cereals or gluten-free cereals
- 100 g Maismehl
- 4 tsp baking powder
- 2 TL Natron
- 2 tsp chili powder
- 2 Tl Oregano
- 1 tsp salt
- 200 g frayed Karotten
- 60 g small diced celery stick
- 280 g small diced tomatoes
- 300 ml tomato soup
- 1 clove of garlic
- 60 ml olive oil
- Pepper to taste
Mix in carrots, tomatoes, celery and garlic. Mix all dry ingredients in a large bowl - whole wheat flour, cornmeal, baking soda, baking powder, chili powder, oregano and salt. Then mix everything, add oil and distribute in the molds. Bake in the preheated oven for 15-20. To test whether the baking time is sufficient or should be extended, insert a toothpick into the highest point. This shouldn't happen once the muffins are ready.
The ready-made gluten-free flour mixtures from different manufacturers are ideal for preparation. You can of course make your own flour from different gluten-free grains – millet, corn, rice, buckwheat, pure oats, quinoa, teff, amaranth. You should finely grind the grain in the blender on a higher setting. Experiment when mixing different grains together.
- 75 g sweet peppers
- 75g carrot
- 150 g Zucchini
- 60g dried tomatoes
- 400 g flour (optionally gluten-free, spelled or wholemeal flour)
- 1 pack of baking powder
- 1 teaspoon pizza seasoning
- 1/2 tsp salt
- 3 Owner
- 140 g (lactose-free) Yoghurt
- 1 tbsp apple cider vinegar
- 140g grated cheese
First grate all the vegetables very finely, stir in the yoghurt and mix all the ingredients into a dough in a large bowl. Divide the dough into the appropriate molds and bake at 175°C or 160°C for about 15 to 22 minutes.
The yogurt or milk from the basic recipe can easily be replaced with quark, crème fraîche, oat cream and buttermilk. If you have lactose intolerance (intolerance to dairy products), substitute products of plant origin can be used - for example ReisCuisine. If chicken eggs have to be eliminated from the diet for various reasons, you can replace them with their alternatives
Cheese tastes great in the savory muffins. From mozzarella to young Gouda, butter cheese or other types, simply grated on it as a flavor enhancer. A good alternative for people who cannot tolerate dairy products are vegan, plant-based ones. A tip from us – young cheeses are low in histamine and are better tolerated.
Children want muffins themselves, on the one hand because they can eat them with their fingers, and on the other hand because there is a surprise in every delicious bite. In the hearty muffins, you can add a variety of vegetables of your choice to the basic recipe. A total of 250-300 g of vegetables can be added to 350-400 g of flour so that the mixture does not become too runny and the dough does not become dry either. Peppers, zucchini, carrots, pumpkin, tomatoes are among our favorites. Please note that peppers are not well tolerated by people with histamine intolerance because of their peel, as are tomatoes.
