Salsify muffins

Total time: 40m
Preparation Time: 15m

For 12 piece


Corinne & Bettina - nom-nom

Nutritional Information

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


  • Salsify
  • 450 g salsify
  • a little salt
  • 3 tbsp lemon juice
  • a little pepper
  • 2 tbsp butter
  • Muffin mixture
  • 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 plain greek yoghurt
  • 80 g grated Gruyère
  • 1 handful parsley, chopped
  • To bake
  • 3 slices smoked ham in slices
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased or lined with muffin cases

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  • Salsify

    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.
  • Muffin mixture

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

    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.
  • Serve with:

    Green salad

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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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