I really like savoury muffins ♥! Their mini version is the perfect size for a finger food party or served as a starter to your dinner. As for toppings, I used cherry tomatoes, smoked salmon, cheese and black olives, but you can be as creative as you wish!
I recently bought a mini muffin tin (24 mini muffins), which I used to bake this incredibly easy-to-make recipe. However, the same ingredients will work well also for 12 normal sized muffins – just remember to add 5 minutes to the baking time.
Savoury Mini Muffins
Ingredients
Toppings (optional)
Instructions
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Pre-heat oven at 170°C (fan).
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Mix all the liquid ingredients (eggs, yogurt, and oil) in a large bowl, using a fork or a whisk.
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Add the Parmigiano cheese and salt, and continue to whisk.
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Gradually add the flour and baking powder and work all the ingredients until they are all nicely combined.
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Lightly grease the muffin tin with oil and using a spoon, place the mixture into the tin holes (they will be quite full).
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Chop the cherry tomatoes in quarters and place them on top of 6 muffins. Slice the olives and place them on top of other 6 muffins. Roll the slices of salmon in the shape of a rose and place them on top of 6 muffins. Grate the Parmigiano cheese and sprinkle it on the remaining 6 muffins.
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Place the tin in the middle of the oven and bake for 20 minutes (if you use a normal-sized muffin tin, bake for 25 minutes).
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Once baked, remove from the oven and let the muffins cool down in the tin for a bit. You can serve them warm or cold.
