Despite having a sweet tooth, I had a need to create a savory muffin recipe. One evening I watched my rebellious little toddler push his nutritious dinner away once again, though this time he reached out for my pumpkin muffin and gobbled it up. The next day he did the same with the carrot muffin. The idea was born – mix in savory ingredients in a sweetened muffin – and make it into a dinner. Add soup and fruit and your toddler is full. For adults, serve these muffins with soup, salad or chili. Do not be afraid to play around with the ingredients – everything after apple sauce can be easily modified into another savory muffin. Think of the foods you like and make it into a muffin. Muffins are a life-saver in my house.
Each serves 12 muffins
Cheesy Mediterranean Muffins
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon salt
- 1/2 cup white sugar
- 1 egg
- 1/2 cup milk (use 2% for balanced taste)
- 3/4 cup apple sauce
- 1 cup shredded Mozzarella cheese
- 1/2 cup fine-chopped ham
- 2 spoons chopped fresh dill
- 2 tablespoons Honey dijon mustard
- 1 teaspoon paprika
- 3 slices roasted red peppers from a jar
- 5 green olives, pitted and chopped
Directions:
1. In a large bowl, combine flour, baking powder, salt and sugar.
2. In another bowl whisk the egg, milk, apple sauce and mustard. Stir into dry ingredients until well blended and moist.
3. Fold in chopped ham, shredded cheese, dill and paprika. Also add sliced roasted red peppers and chopped green olives.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 400 degrees F for 20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve immediately. Refrigerate the leftovers.
Mom’s Chicken Soup Muffins
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon salt
- 1/2 cup white sugar
- 1 egg
- 1/2 cup milk (use 2% for balanced taste)
- 3/4 cup apple sauce
- 1/2 cup cream of chicken soup
- 1/2 cup shredded chicken (use chicken leftovers)
- 1/2 cup grated carrot
- 1 onion, chopped
- 5-10 mushrooms, chopped
- 1 teaspoon dry parsley
Directions:
1. Cook the onion, mushrooms and grated carrot in a small skillet until golden. Set aside to cool.
2. In a large bowl, combine flour, baking powder, salt and sugar.
3. In another bowl whisk the egg, milk, apple sauce and cream of chicken soup. Stir into dry ingredients until well blended and moist.
4. Fold in shredded chicken, parsley and the cool onion/mushroom/carrot mixture.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 400 degrees F for 20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve immediately. Refrigerate the leftovers.
