Muffin it can also be salty! This one Ham and Cheese Muffin It’s super simple to do and very practical for when you need a snack last minute!
Generally, muffins They are sweets with chocolate or fruit in foreign countries. But it is possible to make savory dishes too. And for this recipe I opted for the most Brazilian flavor possible: Ham and cheese.
O salty flavor that always exists in any bakery or cantina of life, right? The dough is super versatile and you can change the flavor to your liking too.
Flavors for Muffin Salgado
- Cheese and pepperoni
- Cherry tomatoes and basil
- Cherry tomatoes and buffalo cheese
- Cheese and bacon
- Palm hearts and green scent
- Corn and Palm Heart
- Vegetable selection
The tip for economize non-market: as the ham and cheese are cubed in the recipe, in many markets they sell those pieces of cold cuts that can no longer be sliced. And generally, it is cheaper. So keep an eye on them!
Easy and Practical Ham and Cheese Muffin
Makes: 6 units
- 65 mL (¼ cups) vegetable oil
- 125 mL (½ cups) skimmed milk (or integral)
- 1 ovo
- 150 g (1 cup) wheat flour
- 1 teaspoon chemical baking powder
- ½ teaspoon refined salt
- ¼ teaspoon ground black pepper (as much as you want)
- 125 g mozzarella/mozzarella cheese (in cubes)
- 150 g alleged bite (in cubes)
- 2 soup spoons fresh parsley (chopped)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C, place the paper cases in a 6-cavity cupcake/muffin tin.
- Beat oil, milk and egg with a wire whisk (fouet or mixer) until well mixed, about 2-3 minutes.
- Add wheat flour, yeast, salt, pepper, cheese, ham, parsley and mix until smooth.
- Divide the dough between the 6 cavities.
- Bake for 40-45 minutes or until golden on the surface, remove from the oven.
- Serve warm or at room temperature.
