Black Salsify Muffins

Total time: 40m
Preparation Time: 15m

For 12 pieces


Corinne & Bettina - nom-nom

Nutritional Information

Contains 219 Kcal, 8g Protein, 16g Carbohydrates, 13g Fat


  • Schwarzwurzeln
  • 450 g black salsify
  • a little salt
  • 3 tbsp. lemon juice
  • a little pepper
  • 2 tbsp. butter
  • Muffins-Teig
  • 100 g wholemeal flour
  • 150 g white flour
  • 2 tsp. baking powder
  • 0.75 tsp. salt
  • 4 tbsp. olive oil
  • 1 pinch saffron
  • 3 eggs
  • 0.5 tsp. pepper
  • 250 g Greek yogurt
  • 80 g grated Gruyère
  • 1 handful parsley, chopped
  • Ham
  • 3 slices smoked ham slices
  • Utensils
  • Für eine Muffinsblech mit 12 Vertiefungen von je ca. 7 cm Ø, gefettet oder mit Papierförmchen ausgelegt

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  • Schwarzwurzeln

    Peel the salsify under cold running water, cut into cubes and immediately mix with the lemon juice. Heat the butter in a frying pan, sauté the salsify for approx. 5 mins., season.
  • Muffins-Teig

    In a bowl, mix the flour with all the ingredients up to and including the pepper to make the dough. In a second bowl, mix the eggs with all the ingredients up to and including the olive oil. Add this mixture to the dough mix along with the Gruyère, parsley and salsify, mix well. Transfer the mixture to the prepared muffin tin and fill to just below the rim. This ensures that the muffins will be the perfect shape once baked.
  • Ham

    Cut the ham into small pieces, scatter on top of the muffins. Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Dazu passt:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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