This is the very first time that I've made salted/savoury muffins. Hoozay! I have to admit, that does sound a little weird. I'm one of those people that just can't imagine salt and muffin or cupcake in the same thing. Imagine it as small vegetable pies. Actually, that still sounds weird...
Anyway, carrying on...
from "500 cakejes" by Fergal Connoly.
2 spoons of finecut basil
2 teaspoons baking powder
tad of salt
4 scrambled eggs
1 1/4 dl of olive oil
325 ml condenced (thick, none diluted) tomato soup
3 spoons of sundried tomatoes
Preheat the oven to 175°C. Mix the basil, flour, baking powder and salt with a spoon in a middle large bowl.
In a large bowl, mix the (scrambled) eggs , olive oil, soup and the dried tomatoes (I actually used a little more than three spoons - I guess you can add at will) with a handmixer. Ladle the flour-mixture through it until everything is well mixed.
I added about 100g of roasted and cut pinetree pits to the entire thing - yay for improv.
Put the muffins in the oven and bake for about 20 minutes. After about ten minutes, when the muffins had semi-hardened, I added a piece of sundried tomato on the top for decoration. When the baking is done, try to leave them in the oven for another ten minutes or so when it's off and opened a tiny bit, just to make sure they don't collapse if they cool down too fast.
Though they look pretty good and smell even better, I had to admit it took me quite a bit longer to taste these as it would have if they weren't savoury. I'm still not used to the idea, but, eventually, I womanned up and took a bite and - what do you know - they're actually... kinda... really good.