Every time I prepare the SAVORY MUFFINS WITH YOGURT, ZUCCHINI, AND SMOKED SALMON, it’s always a hit! The easy and quick recipe to make delicious savory yogurt muffins as a Christmas appetizer. You must absolutely try this, and you will see what a great success at the table!
The muffins with zucchini and salmon are a real guarantee if you are looking for the recipe for soft, moist, and delicious savory muffins that are easy and quick to prepare. You just need to mix the ingredients in a bowl, and in a few minutes, they are ready to bake. You don’t need to cook the zucchini first; just grate it and add it to the batter.
Once baked, you can enjoy delicious and very soft muffins with zucchini and salmon, served warm or even cold; they will fit perfectly among the Christmas appetizers.
Follow me right away in the recipe as we prepare these tasty yogurt and salmon savory muffins for Christmas together.
Also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 10 large muffins or 14 small muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2 cups all-purpose flour
- 1/3 cup milk
- 1/3 cup sunflower seed oil
- 1/2 cup plain yogurt (Greek yogurt 2/3 cup is fine too)
- 1 teaspoon fine salt
- 1 packet instant yeast for savory baking
- 1 zucchini (large)
- 3.5 oz smoked salmon
Steps
Preparing these savory muffins is really simple. Start by placing the eggs in a bowl and beat them well with a fork. Add the salt, mix again, then the oil, the milk, and the yogurt. Mix everything with a hand whisk to combine the ingredients.
Add the flour with the yeast, sifting them well, and continue to whisk by hand to get a smooth batter without lumps. Now, chop the smoked salmon on a cutting board with a knife, and then grate the zucchini with a large-hole grater.
If using green zucchini, I recommend squeezing the grated part to remove the excess moisture. You can place the grated zucchini in a cloth and squeeze it well, collecting the liquid in a bowl.
Then, add the salmon and grated zucchini to the batter and mix well.
Take the muffin cases; I used paper ones. If you use disposable aluminum, grease and flour them inside. Pour the batter into the cases, filling them two-thirds full; do not overfill to avoid spilling during baking.
Bake the muffins in a preheated static oven at 350°F (180°C) for about 20-25 minutes. If using a fan oven, set it to 340°F (170°C) for the same time.
Once baked, let the muffins rest for ten minutes in their mold, and then serve them at the table.
… Vane’s tips
The savory muffins with yogurt, zucchinis, and salmon keep for up to three days. Store them in a plastic food bag or under a cake dome.
FAQ
Can I make a cake with these quantities?
Yes, certainly, use a 9-inch (22 cm) pan and bake at 350°F (180°C) for about 35 minutes.
Can I leave out the zucchini?
Sure, you can omit it, but the muffins will taste very strong of salmon. The zucchini, being sweet, fits very well in the batter.
What can I substitute for the salmon?
You can use speck or cooked ham.
What can I use instead of yogurt?
Ricotta, Greek yogurt, mascarpone.
