Savory fridge-cleanout muffins can be made with various ingredients you have at home. You can add or replace whatever you like — for example, diced ham, olives, mushrooms preserved in oil, or whichever you prefer. They are perfect when you have small leftovers in the fridge and don’t know how to use them, but don’t want to give up something tasty and homemade. I often make them at the last minute, perhaps for an impromptu aperitif or to serve at the table instead of bread. They are soft, aromatic and always different, because you can personalize them according to what you have available. Once you try them, they will become a practical and very tasty solution to make often.
Other recipes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Fridge-Cleanout Muffins
I separated the ingredients into “ingredients for the base” and “ingredients for the filling” because this is a very versatile recipe that can be made with any type of filling you like and varied each time. In the “Ingredients for the filling” I list the ingredients I used, without the weight of each single ingredient. The important thing is that the total weight of the filling ingredients is about 7-8 oz (200-220 g).
- 1 2/3 cups 00 flour (all-purpose)
- 1/3 cup grated Parmesan
- 2 eggs (medium)
- 1/3 cup milk
- 3 tbsp + 1 tsp extra virgin olive oil (or neutral oil)
- 1 tsp sugar
- 2 tsp baking powder (for savory preparations)
- 2 pinches salt
- 1 pinch pepper
- Emmental (cut into very small cubes)
- sun-dried tomatoes in oil (chopped into small pieces)
- anchovies in oil (chopped)
- eggplant in oil (chopped)
- 1 pinch garlic powder
- 1 pinch dried chives
- 1 pinch nutmeg
- 1 pinch sweet paprika
Recommended Tools
- Muffin pan
- Muffin liners
Preparation: SAVORY FRIDGE-CLEANOUT MUFFINS
Put the oil, milk, eggs, salt and pepper in a bowl and beat them with electric beaters for a few minutes.
Add the grated Parmesan, the flour and the baking powder sifted together and combine everything with the beaters at low speed.
Fold in all the filling ingredients (I used: Emmental, sun-dried tomatoes, anchovies, eggplant, garlic powder, chives, nutmeg, sweet paprika. Total weight about 7 oz) gently with a spoon or spatula.
Place liners in the muffin tin or, if you don’t have liners, butter and flour the tin.
Spoon the batter into the liners, filling them about 2/3 full.
Bake in a preheated oven at 320°F (convection) or 356°F (conventional) for about 20 minutes (I use convection). Always do the toothpick test.
Remove the muffins from the oven, take them out of the tin and let them cool slightly.
Serve the savory fridge-cleanout muffins warm or cold, with or without liners.
Notes
If you liked this recipe you might also be interested in the Savory Ring Cake with Onion and Pancetta or the Savory Pound Cake with Sun-Dried Tomatoes and Provolone or the Polenta Pizza with Mozzarella and Olives.
FAQ (Questions and Answers)
Can I use any ingredients for the filling?
Yes, this recipe is designed to be versatile. You can use cured meats, cheeses, vegetables in oil, olives, aromatic herbs and whatever you have in the fridge, keeping the total weight indicated.
Can I prepare them in advance?
Of course, they keep well and you can prepare them the day before. They are great both warm and cold.
How should I store the savory muffins?
They can be stored at room temperature for 1 day in a well-sealed container, or in the refrigerator for 2-3 days. Before serving, you can warm them slightly.
Can I freeze them?
Yes, they can be frozen already baked. Once cooled, place them in a food-grade freezer bag. When needed, let them thaw and reheat slightly in the oven or air fryer.
How do I know if they are cooked?
Always do the toothpick test. If the toothpick comes out dry, the muffins are ready.
