The savory leftover muffins are perfect for finishing and using up those ingredients left in the fridge in small amounts: with a bit of imagination and creativity, you can achieve flavorful and tasty muffins. I am writing down what Chiara, my niece, included, but play with your ingredients, experiment with combinations, and your savory leftover muffins will be delicious!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6/8 muffins
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour
- 1 egg
- 3 tbsps extra virgin olive oil
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 oz Fontina cheese
- 1 oz mortadella
- 1/2 packet baking powder for savory cakes
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Cutting Board
- 1 Knife
- 6 Muffin Liners
- 1 Cake Tester
Steps
In a bowl, beat the egg with a whisk, then add the oil, milk, Parmesan, salt, flour, and baking powder for savory cakes. Mix well to combine all the ingredients. Then add the chopped mortadella and diced Fontina cheese. Distribute the batter into muffin liners and bake in a preheated oven at 350°F for about 25 minutes. Do the toothpick test before removing from the oven. You can enjoy the savory muffins either warm or cold. The number of muffins you will obtain depends on the size of the liners you use.
Notes
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