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Grate the cheese and finely chop the pressed ham.
Dill is picked, washed, drained and cut.
Choose the egg whites and beat / mix the foam with the baking soda. Add the yolks, one by one, stirring constantly.
After the composition has risen, add, lightly mixing with a spoon, 3/4 of the grated cheese (1/4 remains for decoration), finely chopped pressed ham, flour, dill and finally the two tablespoons of cream.
Put the muffin tins in the special tray (this time I preferred the silicone tins and it was very good). Pour the muffin tin into the molds, decorate with the rest of the grated cheese and put in the oven on the right heat for about 40 minutes. When they are browned, they are removed and can already be eaten hot. They are very good.
The eggs need to be at room temperature, so you need to take them out of the fridge in time.
Use baking soda, not baking powder, although they have the same effect, because it is better and healthier.
Do not use cream from the store, but from private individuals.
Leave room in the muffin tins for the dough to rise.
Leave enough grated cheese for decoration, because it will form a nicely browned and pleasant crust.
Salted muffins with baby carrots
We recommend a simple and tasty recipe, which can always turn into a healthy snack for school or office: Salted muffins with baby carrots.
400 gr baby carrots preserves
4 green onion threads
2 tablespoons flour
100 g cheese or mozzarella
100 ml sour cream
1 teaspoon baking powder
salt to taste
Method of preparation:
Preheat the oven to 200 gr C.
In a bowl, mix the carrots, eggs, sour cream and grated cheese on a large grater, then add the sifted flour and mix with a teaspoon of baking powder. Mix well to blend. Give up the mixer and add the finely chopped onion.
Put the composition in silicone forms (greased with a little butter) and put in the preheated oven for 30-35 minutes.
Mosaic salted muffins
Although for a long time I thought that muffins can only be sweet, I thought I would try the salted muffins, ideal as an appetizer, because I found a nice recipe in Ioana magazine .. I adapted it to what I like to eat me and I came to this option:
& # 8211 200g of noodles, I prefer the ones from Rolton first of all because they have a short cooking time (2 min) and secondly because they are pasta with egg.
& # 8211 200g of pressed ham
& # 8211 a jar of Mexican Bonduelle vegetables
& # 8211 a jar of sour cream (200g)
& # 8211 5 eggs
& # 8211 200g grated cheese
& # 8211 a small onion
& # 8211 a baking powder
& # 8211 spices: salt, pepper, vegeta and necessarily parsley, dried green onions
In a pan with a little butter, fry the Mexican vegetables, finely chopped onion and ham, seasoned well. The noodles are boiled separately, according to the instructions on the package. In a bowl beat eggs for omelette, add sour cream and grated cheese (you can leave 2-3 tablespoons of cheese and garnish, but not mustard) plus baking powder. Squeeze the noodles well and mix them with the vegetables seasoned with ham and egg sauce, sour cream and cottage cheese. Season to taste with greens. Dried green onions (the one from Kotani, is very fragrant and will give a special aroma). Wallpaper the muffin tins with the specific paper and fill them with the composition, even over the edge of the paper. Let them bake for about 30 minutes.
At the end we enjoy some brightly colored muffins, that's why he calls them "mosaic" which are sure to make guests happy.
Check with tuna and sun-dried tomatoes
The savory cake is a delicious appetizer that you can prepare for the family on holidays. It's a quick recipe with a few ingredients. Here's how it's done.
Method of preparation
Put the eggs, milk and oil in a bowl and mix everything. The flour and baking powder are also mixed and added to the liquid composition. Add the grated Parmesan cheese on top and mix until a homogeneous dough is obtained.
Add the finely chopped and drained tomatoes, drained tuna, parsley and season to taste. Mix everything until smooth. Line a cake pan with butter and flour and add the dough over it. Bake the cake for 30 minutes at 180 degrees, then remove from the cake tin and leave to cool for 5 minutes. After cooling, cut into slices and serve hot.
Photo source: Shutterstock.com
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BANANA BRUSHES (fasting)
After the success that my recipe for banana muffins still has and, while fasting, I thought of presenting you the vegan version of them. The taste is unchanged, I bet if you put them next to each other to taste them, you will not be able to tell the difference. Fluffy interior, slightly damp, fragrant and very good! Today I put only drops of dark chocolate (which you can get with a 10% discount from SpiceHub, using the code SH10), a handful of nuts would have worked, but Ștrumfilinca categorically forbade me. If you allow the little bosses, put nuts or hazelnuts, they will be even better!
Bananas that are too ripe, you know, the ones that no one wants anymore, turn into real delicacies with a little imagination, if everyone wants to taste them! Here are many recipes for recycling overripe bananas, so don't throw them away! In the worst case, when you have no idea at hand, slice them and put them in the freezer, for smoothies or banana ice cream.
INGREDIENTS (5 pieces)
1/2 teaspoon baking powder
A baking soda knife tip
15 g chocolate drops plus 10 g for decoration (optional)
Things are going fast (it's true, I had help), so turn the oven to 180 degrees. I mashed the bananas, added the rest of the ingredients, blended with a spatula and the dough was ready. I put them in silicone molds (5 came out for me!) And sprinkled chocolate on them. I baked them in the preheated oven for 25-30 minutes, until they brown and pass the toothpick test.
After baking, I took the muffins out of the companies and let them cool on a cake rack. It lasts well 3-4 days at room temperature or even longer, if you keep them in the refrigerator. I usually make small portions, so we can always vary our snacks!
In a bowl, mix the yogurt, eggs, oil, salt and grated cheese. Separately mix the flour with the baking powder and sift over the liquid composition. Homogenize well. Separately cut the sausages lengthwise, then into thin slices. The donuts are chopped into small cubes. Add the sausages and donuts to the flour composition and mix lightly.
In the muffin tray we put special paper (if we don't have the tray grease with oil or if we have silicone forms we will put the composition without greasing it with oil) and we put 3/4 of the composition, because it will increase when baked. Sprinkle the seeds of your choice on top and put them in the oven on the right heat (I baked them over low heat) and leave them to brown nicely on top. We can serve them plain or with ketchup.
Try this video recipe too
First of all, make sure you take the milk and egg out of the fridge in time, because it is important that they are not cold, but at room temperature. Melt the butter until it becomes liquid. You can do the operation in a saucepan on the stove or in the microwave. Grate the cheese and cut the ham into small cubes. Wash the green onion well to remove all impurities and cut it into rounds, including the green part. Wash the pepper and cut it into small cubes.
Now that you have finished preparing the ingredients, you can move on to preparing the muffins. You need 2 bigger bowls. In the first bowl you will mix the dry ingredients: cornmeal, wheat flour, baking soda and salt. In the second bowl, prepare the wet ingredients. Break the egg and beat it vigorously. Then add the milk, grated cedar cheese, diced ham and pepper and onion rings. Incorporate everything well with a spatula or tel. Add the dry ingredients and continue to mix.
Add the melted butter, but cool enough to remain liquid. Gradually pour and mix well. Preheat the oven to 180 degrees C. Place the muffin tins in the tray. Fill the forms with the composition, but not full, but leaving an edge of a finger. Put the tray in the oven and bake at 180 degrees C for 30 minutes.
Remove the muffins from the oven, leave them to cool a bit, then take them out of the pan and arrange them on a grill to cool completely. Serve the corn muffins for dinner with yogurt or other cold sauces.
Recipe, ingredients and how to prepare French salty quiche tart. Pasta with mascarpone and bacon sauce - a pasta recipe to the taste of the whole family! From the sweet to the salty, of various shapes and with various fillings or glazes, we invent and reinvent each time, depending on the ingredients we have. Macaroni with salted cheese and mascarpone a dessert at hand to sweeten us.
Mascarpone appetizer 6 recipes: Muffins with mascarpone, VERINA WITH RUCOLA AND RED BEET, Tiramisu. Recipe VERINA WITH RUCOLA AND RED BEET.
The most delicious kefir-based muffins! a snack
Ingredient 1 glass of kefir, 2 eggs, 2 ling. DIY Ideas & # 8211 DIY Ideas English How to make the fluffiest muffins. The simplest muffin recipe in the world! Mix the butter with the kefir, then add the eggs. These savory muffins are great for a picnic or package. Rating: 5 & # 8211 2 votes MUFFINS WITH ALMOND AND CHEFIR FLOUR & # 8211 danielaniculi. GLUTEN-FREE AND SUGAR-FREE muffins. A recipe very dear to me this season is this delicious combination with almond flour. Products made according to kefir muffin recipes in molds, prepared quickly and baked, are suitable to quickly build something for. A wonderful muffin & # 8211 You need 1 glass of kefir, a little flour and lots and lots of fruit.
Kefir-based baked goods - always fluffy and soft. Today we present you a simple and quick muffin recipe. Cheese muffins INGREDIENTS: & # 8211 eggs 3 pcs.
Appetizer muffins with chicken breast and curd: fast and mega delicious.
Potato and cheese appetizer muffins
Whether you prepare them for breakfast or to take them in a package, I recommend them because they are easy to make, from ingredients available to anyone and they are also very good! Besides the 4 ingredients used by me, you can also add greens, spices, prepare them as you like!
ingredients(for 8 muffins):
& # 8211 2 small eggs
& # 8211 3 suitable potatoes
& # 8211 100 g cheese
& # 8211 2 tablespoons sour cream
& # 8211 salt and pepper to taste
Method of preparation:
- Put the potatoes to boil in the shell, in salted water
–When the fork enters them, take them off the heat, remove them from the water and leave them to cool (the potatoes do not have to be fully cooked but only enough for the fork to enter them)
- when they have cooled, they are peeled and passed through a large grater
- the potatoes are mixed with the cheese given through the small grater, with eggs, sour cream, seasoned with salt and pepper and homogenized
- the composition thus obtained, is put in silicone molds for muffins, and put in the preheated oven at 180-190 degrees, for about 25 minutes & # 8211 until lightly browned on top