The seven-jar savory muffins are, just like the original seven-jar cake recipe, a preparation where you don’t need to weigh ingredients but use a yogurt jar as a measuring unit. These are savory muffins made with whole wheat flour and filled with smoked bacon, peas, and green onion. Perfect for spring picnics, buffets, appetizers, and much more, they are very easy to prepare!
If you like these muffins, you can also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 143.96 (Kcal)
- Carbohydrates 10.44 (g) of which sugars 1.20 (g)
- Proteins 6.00 (g)
- Fat 8.75 (g) of which saturated 2.31 (g)of which unsaturated 5.91 (g)
- Fibers 1.33 (g)
- Sodium 101.74 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 jars whole wheat flour
- 1 jar plain yogurt
- 1 jar grated Parmesan cheese
- 1 jar sunflower oil
- 1 jar milk
- 3 eggs
- 1 packet instant yeast for savory preparations
- 1.76 oz frozen peas
- 1.76 oz smoked bacon
- 2 fresh green onions
Tools
- 2 Muffin Pans
- 18 Cupcake Liners
- Bowls
- 1 Skillet
- 1 Whisk
- 1 Spatula
- 1 Ice Cream Scoop
Preparation of Seven-Jar Savory Muffins
Disclaimer: the “Tools” section contains affiliate links
Find this and other recipes in the EASTER MENU RECIPES collection.
Begin the preparation of the seven-jar savory muffins by cleaning and chopping the green onions.
Heat a little extra virgin olive oil in a skillet, add the chopped green onions and peas (I used the very fine ones). Cook them for about 5 minutes, transfer them to a bowl, and let them cool down.
In a bowl, break three eggs and mix them with grated Parmesan cheese, plain yogurt, and sunflower oil.
Continue the preparation by adding whole wheat flour and instant yeast for savory preparations (not beer yeast!) to the dough. Mix well with a spatula and then add the milk to the bowl.
Mix continuously with the spatula and finish the preparation by adding the cooled peas, green onions, and diced smoked bacon to the other ingredients.
Mix with the spatula until all ingredients are completely combined.
Continue the recipe by filling the muffin liners two-thirds full: I used an ice cream scoop, but a small ladle, spoon, or piping bag would also work well.
Bake the seven-jar savory muffins in a preheated static oven at 350°F for about 20-25 minutes. Do the toothpick test before removing them: if it comes out clean without dough residues, the muffins are ready.
Let them cool down before serving.
Find this and other recipes in the Easter Monday Picnic Recipes collection.
Seven-Jar Savory Muffins
If you are planning a party or event, you can prepare these muffins in advance and store them in the freezer for about 3 months. If you make them on the spot, you can keep them in an airtight container for about 2-3 days.
Try also the TOMATO PUFF PASTRIES
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Bon appétit!
