Savory Breakfast Muffins

$To make savory breakfast muffins, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup cornmeal - 2 tablespoons baking powder - ½ teaspoon salt - ¼ teaspoon freshly cracked black pepper - 1 teaspoon garlic powder - 1 cup shredded sharp cheddar cheese - ½ cup cooked bacon or sausage, crumbled (optional) - 1 small zucchini, finely grated - 1 cup milk (dairy or non-dairy) - 2 large eggs - ¼ cup unsalted butter, melted - 2 green onions, thinly sliced You can enhance your muffins with some optional ingredients: - ½ cup diced bell peppers - ½ cup spinach, chopped - 1 teaspoon dried oregano or basil - ¼ cup feta cheese for a tangy twist These extras can add more taste and nutrition to your muffins. Feel free to mix and match based on what you like! Each muffin provides a balanced mix of nutrients. Here’s a rough estimate per muffin: - Calories: 180 - Protein: 6g - Fat: 8g - Carbohydrates: 22g - Fiber: 1g This nutrition information helps you enjoy your muffins while keeping track of your meals. First, preheat your oven to 400°F (200°C). This helps the muffins rise well. Next, prepare a 12-cup muffin tin. You can grease it lightly or use paper liners. Paper liners make it easy to take the muffins out later. In a large bowl, add the dry ingredients. This includes 1 ½ cups of all-purpose flour, ½ cup cornmeal, 2 tablespoons baking powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon garlic powder. Use a whisk to mix them well. Make sure there are no lumps. Then, fold in the shredded sharp cheddar cheese, crumbled bacon or sausage if you like, grated zucchini, and sliced green onions. Mix gently so everything is evenly spread. Now, take another bowl and whisk the wet ingredients. Add 1 cup of milk, 2 large eggs, and ¼ cup melted butter. Mix until smooth. Pour this mixture into the dry ingredients. Stir gently but don’t overmix; it's okay if the batter has lumps. Spoon the batter into the muffin cups. Fill each cup about three-quarters full. This allows them to rise nicely. Bake in the oven for 18-20 minutes. They should be golden brown on top. To check, stick a toothpick in the center. If it comes out clean or with a few crumbs, they are done. Let them cool for 5 minutes before moving them to a wire rack. Enjoy your savory breakfast muffins! For the full recipe, check the earlier section. To get the best texture in your savory muffins, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. A few lumps are okay. This keeps the muffins fluffy. If you want a lighter muffin, use cake flour instead of all-purpose flour. You can also add a bit more milk if the batter seems too thick. Bake your muffins at 400°F (200°C). Start checking them at 18 minutes. Every oven is different, so check for a golden top. Insert a toothpick in the center; it should come out clean. If you use a dark muffin tin, reduce baking time by a few minutes. Serve these muffins warm for the best taste. You can add a dollop of butter on top. For a fun twist, pair them with zesty salsa. It adds a nice kick. To make them look pretty, sprinkle fresh herbs or extra green onions on top. This makes your dish pop and impresses guests! For the full recipe, check the details above. {{image_4}} You can make these muffins vegetarian by skipping the meat. Use extra veggies instead. Try adding diced bell peppers, mushrooms, or spinach. These options add color and nutrients. You can also swap in feta cheese for a tangy flavor. Don’t forget to keep the garlic powder for that extra kick! If you need gluten-free muffins, replace the all-purpose flour with a gluten-free blend. Make sure your baking powder is gluten-free too. You can also use almond flour or coconut flour. Keep in mind, coconut flour absorbs more liquid, so add an extra egg or more milk for moisture. Get creative with add-ins! Here are some of my favorites: - Sun-dried tomatoes: For a burst of flavor. - Olives: Adds saltiness and depth. - Herbs: Fresh basil or rosemary brings a fresh taste. - Cheese: Try gouda or pepper jack for a different twist. - Nuts or seeds: Walnuts or sunflower seeds add crunch. These variations let you personalize your savory breakfast muffins. Check the Full Recipe for the basic mix, then have fun experimenting! To keep your savory breakfast muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. You can keep them at room temperature for up to 2 days. If you want to store them longer, the fridge is a good option. Just remember to wrap them in plastic wrap or foil first. To freeze muffins, let them cool completely. Place each muffin in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to 3 months. When you're ready to eat, take them out and let them thaw in the fridge overnight. To reheat your muffins, you can use the microwave or the oven. For the microwave, heat each muffin for 15-20 seconds. If you prefer the oven, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes. This keeps them soft and warm. Enjoy them just like when they were fresh! Yes, you can make these muffins ahead of time. I often bake a batch on Sunday. It makes busy mornings easier. Once cooled, store them in an airtight container. They stay fresh for about three days at room temperature. You can also freeze them for up to three months. Just thaw them overnight in the fridge before eating. Customizing these muffins is fun and easy. You can swap out cheese types. Try feta, mozzarella, or pepper jack for a kick. Add herbs like thyme or basil for freshness. Want more veggies? Toss in bell peppers or spinach. You can even change the meat. Use turkey sausage or omit it for a vegetarian treat. The options are endless! If you need an egg substitute, there are many great options. You can use flaxseed meal mixed with water. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Another option is unsweetened applesauce. Use 1/4 cup of applesauce for each egg. Silken tofu is also a great choice. Blend 1/4 cup of silken tofu until smooth to replace one egg. These substitutes work well and keep your muffins tasty! This guide explored key muffin-making steps, from ingredients to storage. You learned how to choose flavors, achieve the right texture, and store muffins safely. Feel free to experiment with variations or ask questions. Making muffins can be easy and fun. Enjoy your baking journey and share your tasty results. Happy baking!$

Start your mornings off right with these savory breakfast muffins! This easy and tasty recipe combines simple ingredients like cheese, zucchini, and optional meat or veggies for a flavorful breakfast that’s perfect for busy days or leisurely brunches. With straightforward steps, you'll have delightful muffins ready to enjoy in no time.

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Ingredients

1 ½ cups all-purpose flour

½ cup cornmeal

2 tablespoons baking powder

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 teaspoon garlic powder

1 cup shredded sharp cheddar cheese

½ cup cooked bacon or sausage, crumbled (optional)

1 small zucchini, finely grated

1 cup milk (dairy or non-dairy)

2 large eggs

¼ cup unsalted butter, melted

2 green onions, thinly sliced

Instructions

Start by preheating your oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing it lightly or lining each cup with paper liners for easy removal.

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, freshly cracked black pepper, and garlic powder. Whisk these dry ingredients together thoroughly until they are evenly mixed.

Next, fold in the shredded sharp cheddar cheese, crumbled bacon or sausage (if using), finely grated zucchini, and sliced green onions. Mix gently to ensure that these ingredients are evenly distributed throughout the dry mixture.

In a separate bowl, whisk together the milk, eggs, and melted unsalted butter until the mixture is smooth and homogenous.

Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be cautious not to overmix; it’s perfectly fine for the batter to have a few lumps.

Spoon the batter evenly into the prepared muffin cups, filling each cup about three-quarters full to allow for rising during baking.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are a golden brown color. To check for doneness, insert a toothpick in the center of one muffin; it should come out clean or with a few moist crumbs attached.

Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully transfer the muffins to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 min | 30 min | Yields 12 muffins

- Presentation Tips: Serve the muffins warm, with a dollop of melting butter on top or alongside a small bowl of zesty salsa for dipping. For an appealing touch, sprinkle fresh herbs or additional chopped green onions over the muffins before serving!