Egg-Free Savory Muffins

I can provide you with a recipe for making egg-free savory muffins. Here’s an Italian take on this delicacy, perfect for an aperitif or picnic.

Ingredients

• 250 g of flour
• 200 ml of milk (you can also use a plant-based drink if you prefer)
• 80 ml of extra virgin olive oil
• 1 packet of baking powder for savory cakes
• 100 g of grated cheese (for example, Parmesan or pecorino, if you are vegan you can omit it or use a vegetable substitute)
• 150 g of vegetables of your choice (such as zucchini, bell peppers, spinach, etc.), cut into small pieces and sautéed in a pan
• Salt and pepper to taste
• Aromatic herbs of your choice (basil, thyme, oregano, etc.)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by lining it with paper liners or greasing it with a little oil.
2. In a large bowl, mix the flour with the baking powder for savory cakes, salt, pepper, and the aromatic herbs.
3. Add the milk and oil and mix well to avoid lumps.
4. Combine the grated cheese and the previously sautéed and cooled vegetables, mixing everything well.
5. Fill the paper liners three-quarters full with the mixture.
6. Bake and cook the savory muffins for about 20-25 minutes or until they are golden and well cooked (check the doneness by inserting a toothpick; if it comes out clean, the muffins are ready).
7. Let the muffins cool before serving.

Fun Facts

Savory muffins are a variant of the classic Anglo-Saxon sweet and can be customized with an endless array of ingredients. In Italy, it is common to also add diced cooked ham or chopped olives to further enrich the flavor. Italians love the contrasts of flavors, so don’t hesitate to experiment with additions like sun-dried tomatoes or a touch of balsamic vinegar.