Sun Oven Savory Parmesan Muffins

A cross between a muffin and a biscuit, these savory muffins can be served in place of bread. They go great with soup or salads. The recipe yields up to one and a half dozen muffins that can be baked in two batches.

Use two cross-stacked six-muffin tins or silicone molds placed on a baking sheet or a
combination to fit at least a dozen at a time in the cooking chamber. Any kind of milk and sour cream (whole, low-fat, or nonfat) can be used.

How to Make Parmesan Muffins

1. Set Sun Oven out to preheat.
2. Spray the indentations and rims of the muffin tins with cooking spray. If using silicone molds spray with cooking spray and arrange on a rimmed baking pan.
3. Whisk the flour, ½ cup of the grated cheese, the sugar, baking powder, paprika and salt in a medium bowl until blended; set aside.
4. In a large bowl, whisk the egg and sour cream until smooth. Whisk in the milk and oil. Using a wooden spoon stir the flour mixture into the egg mixture until moistened.
5. Filled prepared tins or silicone molds three-quarters full. Sprinkle 1 teaspoon of the remaining cheese over each muffin.
6. Bake in Sun Oven until muffins are pale brown with rounded cracked tops and a toothpick inserted into the center of one muffin comes out clean, about 40 minutes

Sun Oven Savory Muffins

A cross between a muffin and a biscuit, these savory muffins can be served in place of bread.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert, Side Dish, Sides

Cuisine Vegetarian

Servings 12

Calories 160 kcal

Equipment

• 1 Sun Oven
• 2 Muffin tins

Ingredients

  

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• 2 cups All purpose flour
• ¾ cup Grated Parmesan cheese
• ⅔ cup Milk
• ½ cup Sour cream
• ½ cup Olive oil
• ¼ cup Sugar
• 1 tablespoon Baking powder
• 1 teaspoon Paprika
• ½ teaspoon Salt
• 1 Large egg room temperature

Instructions

 

• Set Sun Oven out to preheat.
• Spray the indentations and rims of the muffin tins with cooking spray. If using silicone molds spray with cooking spray and arrange on a rimmed baking pan.
• Whisk the flour, ½ cup of the grated cheese, the sugar, baking powder, paprika and salt in a medium bowl until blended; set aside.
• In a large bowl, whisk the egg and sour cream until smooth. Whisk in the milk and oil. Using a wooden spoon stir the flour mixture into the egg mixture until moistened.
• Fill the prepared tins or silicone molds three-quarters full. Sprinkle 1 teaspoon of the remaining cheese over each muffin.
• Bake in Sun Oven until muffins are pale brown with rounded cracked tops and a toothpick inserted into the center of one muffin comes out clean, about 40 minutes.

Nutrition

Calories: 160kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 26mgSodium: 414mgPotassium: 78mgFiber: 1gSugar: 5gVitamin A: 260IUVitamin C: 0.1mgCalcium: 149mgIron: 1mg

Keyword cornbread, muffins, parmesan

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