Sun Oven Savory Muffins
A cross between a muffin and a biscuit, these savory muffins can be served in place of bread.
Servings: 18
Calories: 154kcal
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.
Notes
Makes between 12 to 18 muffins.
Nutrition
Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 218mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg
