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.
What Are Savory Parmesan Muffins?
These Parmesan muffins fall somewhere between a traditional muffin and a soft biscuit. They have the familiar shape and texture of a muffin, but Parmesan cheese, paprika, and just a touch of sugar give them a savory flavor that makes them a good substitute for bread at the dinner table.
They’re especially good alongside soups, chili, salads, or grilled meats. You can also split one open and add a little butter while it’s still warm.
Because these muffins don’t require yeast, there’s no kneading, rising, or waiting for dough to proof. Mix the batter, fill the muffin cups, and they’re ready for the Sun Oven.
Goes Great with...
- Bean and tuna salad (serve with these parmesan muffins instead of crusty bread)
- Southwestern green chili
- GoSun Fusion Buffalo Wild Wings pasta
- Solar baked BBQ chicken legs
- Sun Oven asparagus lasagna
- Solar roasted asparagus
* 350+ recipes
* Detailed descriptions
* Vegetarian options
* Gluten free options
* Includes a Sun Oven tutorial
* Printed in black and white on white paper
Why Bake Muffins in a Sun Oven?
Breads and muffins are some of my favorite things to make in a Sun Oven. They don’t require precise temperature control, and the enclosed cooking chamber holds heat well once the oven has had a chance to preheat.
Muffins are also convenient because their smaller size allows them to bake relatively quickly compared with a full loaf of bread.
Depending on the size and shape of your muffin pans, you can cross-stack two pans inside the Sun Oven or use silicone muffin molds on a baking sheet. Just make sure you leave enough room for air and heat to circulate.
Key Ingredients and Substitutions
Parmesan Cheese: Parmesan provides most of the savory flavor. Freshly grated Parmesan will usually melt and blend into the muffins better, but pre-grated Parmesan can also be used.
Sour Cream: Sour cream adds moisture and helps give these muffins a softer texture. Whole, low-fat, or nonfat sour cream can all work.
Milk: Use whatever milk you normally keep on hand. Whole milk will make the muffins slightly richer, but lower-fat milk works just fine.
Olive Oil: Olive oil adds moisture without requiring melted butter. A mild-flavored olive oil works especially well so it doesn’t overpower the Parmesan.
Paprika: Paprika adds a little color and mild flavor. Smoked paprika can be substituted if you want to give the muffins a slightly smokier taste.
Tips and Tricks
Preheat the Sun Oven before you start mixing the batter. Solar cooking temperatures can vary with clouds, wind, season, and how accurately the oven is pointed toward the sun, so starting with a hot oven helps.
When combining the wet and dry ingredients, mix only until everything is moistened. Overmixing muffin batter can make the finished muffins heavier and tougher.
Fill each muffin cup about three-quarters full so there’s room for the muffins to rise. Save some of the Parmesan for the tops - you’ll get a little extra cheese flavor and an attractive finish as they bake.
Finally, use the appearance of the muffins rather than the clock alone to determine when they’re done. Look for lightly browned tops with a few cracks, and check the center with a toothpick before removing them from the Sun Oven.
* 350+ recipes
* Detailed descriptions
* Vegetarian options
* Gluten free options
* Includes a Sun Oven tutorial
* Printed in black and white on white paper
How to Make Parmesan Muffins
- 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.
- Filled 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
Sun Oven Savory Muffins
Equipment
- 1 Sun Oven
- 2 Muffin tins
Ingredients
- 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.
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