Savory muffins

By Muzungu

Ingredients

• cups of chopped fillings and 1/2 cup of toppings- whatever you feel like. Here are some suggestions:
• 1 1/2 cups canola oil
• 3 large eggs
• 1 teaspoon chopped garlic
• 2 cups buttermilk
• 6 cups all-purpose flour
• 6 teaspoons baking powder
• 2 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoon finely grated Parmesan cheese
• 1 cup grated cheese- any kind
• Chopped spinach, feta and tomato with sunflower seeds on top.
• Roasted red pepper, onion and parsley with pumpkin seeds on top.
• Ham, chopped green chilies, cilantro and tomato with cheddar cheese on top.
• Chopped artichoke hearts, salami, basil and red pepper with a black olive on top. The combinations are endless!

Preparation

Step 1

1. Preheat the oven to 375 degrees. Grease two regular muffin tins or two jumbo tins.
2. With an electric mixer beat together in a large bowl the oil, eggs, garlic and buttermilk. If using spinach or fresh herbs, mix them in at this time.
3. In a separate large bowl, whisk together the flour, baking powder, salt and pepper, and cheeses. Stir in the filling ingredients.
4. With a large spoon combine the wet and dry ingredients and stir only enough to mix. This is a delicate process, almost like folding. Batter should be moist but not runny. Adjust with extra flour or buttermilk.
5. Fill each muffin tin to the top- the muffins are thick enough not to run over the sides. Sprinkle nuts, seeds, cheese or olives on top.
6. Bake 30-40 minutes, depending on size of the muffin. Muffins are done when golden brown, firm to the touch and a tester comes out clean. Serve warm.