Name: Savory Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12 muffins
Ingredients: sea salt and freshly ground black pepper; 1 cup plain yogurt; 1⅓ cups grated zucchini; 1⅓ cups grated sharp cheddar cheese; ⅓ cup olive or canola oil; ⅔ cup yellow cornmeal, polenta or semolina; 2 teaspoons baking powder; 2½ ounces cooked ham, salami or chorizo, finely chopped; 2 eggs; ⅓ cup pine nuts; butter, for greasing (optional); 2 cups self-rising flour

Preparation info

Makes
12
muffins

Difficulty
Easy
Ready in
35 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

We all need snack ideas to avoid resorting to the cookie jar, and this recipe is one to add to your armory. These are light, extremely great tasting and perfect for eating when you and the kids are on the go.

Ingredients

butter, for greasing (optional)
⅓ cup pine nuts
2 cups self-rising flour

Method

Heat the oven to 350°F. Lightly grease the holes of the muffin pan, then press a 5-inch square of parchment paper into each hole, shaping the paper to fit by folding the sides. Alternatively, line a 12-hole muffin pan with paper cupcake cases.
Put the pine nuts in a dry, nonstick skillet over medium heat a few minutes, shaking and tossing the pan continuously u