Eggless savory muffins

Name: Eggless savory muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: Type 00 flour 2 cups; Whole milk 1 ¼ cup; Chorizo 7.1 oz; Goat 5.3 oz; Grana Padano PDO cheese 4.25 oz; Sunflower seed oil 0.55 cup; Instant yeast for salted preparations 3 tsp; Rosemary to taste; Marjoram to taste; Fine salt 1 tsp; Sunflower seed oil to taste

it es fr de br

327

Calories per serving

Energy Kcal 327
Carbohydrates g 18.4
of which sugars g 2.5
Protein g 15.2
Fats g 21.4
of which saturated fat g 8.18
Fiber g 0.7
Cholesterol mg 37
Sodium mg 509

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

When you're out of eggs but still craving something tasty, these eggless savory muffins are really a lifesaver. In Spain, people know how to whip up snacks that are both easy and moist—which is great—and these muffins totally capture that vibe. You can toss in whatever you’ve got lying around. Seriously. Whether it’s aromatic herbs or spicy chorizo, the chorizo gives it a tangy and smoky kick. So good. Each bite gets more exciting. And the best part? There’s no rigid recipe—just use your favorite mix-ins and create a batch of vegan savory muffins that tastes unique every time. They come out crispy on the edges and super soft inside. Really, really nice. Perfect for casual gatherings with friends or as a quick snack when hunger strikes.

Experimenting with these egg-free savory muffins is part of the fun. Honestly, instead of a complicated process, it’s all about simplicity—just blend, pour and bake. Pretty much. While Spanish chorizo adds an international twist, it complements the muffins beautifully, giving them a golden hue. And look, pair them with a mild dipping sauce like egg-free 'finta maionese,' which is smooth and enhances the flavor. For those leaning towards more plant-based options, swapping in veggies is a great idea, creating healthy savory muffins or even dairy-free savory muffins. They’re a hit at social events like aperitifs because they’re easy to eat and mess-free. Plus, these muffins are tender and packed with flavor. With plenty of room to experiment with ingredients like olives or sun-dried tomatoes, you know, whether you’re looking for a quick appetizer or just something savory to enjoy, this snack makes sharing both easy and delicious every time.

INGREDIENTS

327

Calories per serving

Ingredients for 12 muffins: Type 00 flour 2 cups (250 g); Whole milk 1 ¼ cup (300 g); Chorizo 7.1 oz (200 g); Goat 5.3 oz (150 g); Grana Padano PDO cheese 4.25 oz (120 g); Sunflower seed oil 0.55 cup (120 g); Instant yeast for salted preparations 3 tsp (15 g); Rosemary to taste; Marjoram to taste; Fine salt 1 tsp (5 g)

for greasing the mold: Sunflower seed oil to taste

Preparation

How to prepare Eggless savory muffins

To prepare the eggless savory muffins, first chop the rosemary along with the marjoram 1 and coarsely chop the chorizo or another type of spicy salami 2. Pour the flour into a large bowl, add the instant yeast 3

and the grated Grana Padano cheese 4 and mix with a whisk. Pour in the milk slowly while continuing to whisk 5 and do the same with the oil 6.

When the liquids are well incorporated into the mixture, add the salami 7, the chopped herbs 8, the goat cheese 9

and the salt 10 and mix again to combine everything well. Grease a 12-muffin mold with vegetable oil 11 and fill the molds equally until the batter is used up 12.

After filling all the molds 13, bake in a preheated static oven at 350°F for about 30 minutes. Once cooked, take your eggless savory muffins out of the oven 14 and let them cool slightly before unmolding and serving 15!

Storage

The eggless savory muffins can be kept at room temperature for up to 2 days, in a paper bag or a container. You can freeze them after baking and completely cooling them.