Appetizer Mini Meat Muffins

Mini Meat Muffins

These muffins came about after a friend asked me if I could make a meat muffin. Something savory, rather than sweet. I had already made corn muffins that weren’t sweet, so it wasn’t a stretch to make other muffins that were also savory.

As I was playing around with the recipe I had some of my students try them in a recent cooking class. Everyone liked them. One woman suggested serving them with marinara sauce for dipping. I love that idea. I always wanted some sort of sauce to dip them in.

A nice bonus about these muffins is that they contain a fair amount of veggies. I declined to call them veggie muffins, though. I think calling them meat muffins or pizza muffins will get a few more people to try them. You can easily change up the seasonings, too. Maybe curry powder or even adding some fresh herbs. You can also use breakfast sausage. I used Italian sausage.

I did some looking around online and found several recipes that interested me. The recipe I ended up with is a combination of a couple of those recipes with some extras of my own. I hope you will give them a try. They freeze well, too. So you can make a batch, freeze them, and just take out at needed.

So here is the recipe.

Mini Meat Muffins – Pizza Version

3 eggs

¼ c. oil

1 c. milk

1 c. minced fresh broccoli, I pulsed in a food processor

½ c. grated carrot

½ c. minced green onion or shredded zucchini – either works

1 c. shredded mozzarella cheese

1 c. cooked, minced sausage- I used Italian sausage

¼ c. chopped pepperoni

1-2 T. pizza seasoning

1 T. tomato paste – I used 2 t. of tomato powder, but tomato paste is easier to find

1 t. baking powder

1 t. baking soda

½ t. salt

1½ c. flour: all purpose, spelt or whole wheat

extra cheese and pepperoni, if desired

Preheat oven to 350 degrees. Grease 48 mini muffin tins. Set aside. In medium bowl, combine the first 6 ingredients. Stir in cheese, sausage, pepperoni, pizza seasoning and tomato paste. Stir in remaining ingredients and use a cookie scoop to put batter in the prepared pans. Fill them pretty full, as they don’t rise much. You can top with a little more cheese or pepperoni, if you like. Bake 12-14 minutes, or until muffins spring back when pressed lightly in the middle. Serve warm or cold. Makes about 48.


Right out of the oven

Broccomoli – Broccoli Dip

Broccoli Dip, before we added tomatoes

This was a big hit at the cooking camp. The kids were excited to cook with broccoli, which made me happy. The dip is something I call “Broccomoli”. Basically similar ingredients of guacamole- except I use broccoli instead of avocados. Don’t get me wrong.  I love avocados, but “timing” them to be ripe when I needed them for parties makes me crazy. The broccoli dip is also easy to make and tastes good. Its always nice to have more appetizer recipes.

Broccoli Dip – Broccomoli

2 c. broccoli, cooked and drained

2 T. chopped onion

1 clove garlic, minced

½ c. sour cream or Greek yogurt – we used yogurt

3 T. mayonnaise

2 t. lemon juice

½ t. each paprika and cumin

Dash of hot sauce

Salt and pepper to taste

1 tomato, seeded and chopped, optional

Combine all ingredients in blender, except tomato, and blend until smooth. Chill. Stir tomato in before serving. Serve with tortilla chips or crackers.

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