Savory muffins are quick and simple to prepare, they are suitable for any occasion and they are so versatile that you can prepare them according to your taste. My basic recipe for savory muffins is with cherry tomatoes, anchovies, and olives, but you can stuff them also with zucchini and ricotta cheese.
Cut the cherry tomatoes in half (1) and dry the internal water (2). Then, roughly cut again the cherry tomatoes (3).
Dry the oil from the anchovies helping yourself with the kitchen paper. Then cut them roughly and put them aside (4). Take the olives without the stone and chop them with a knife (5). Sift the flour into a large bowl, and add the dried brewer’s yeast (6).
Combine the flour with two tablespoons of oregano and blend well (7). Add oil and milk to the flour (8) and start blending. Add the egg and continue kneading, adding the cherry tomatoes, the anchovies and the olives. Place the dough in the muffin paper mold and then in the muffin mold (9). Bake at 180° C in a static oven for about 40 minutes. For leavened foods, it is best to use the static oven.
You can perfectly preserve savory muffins in a sealed container stored in a cool place or in a refrigerator. Before serving them, heat them up for a few minutes in the oven, so that they can retrieve their consistency. If you want to preserve them for more time, after the cooking you can freeze them, and then defrost them directly into the oven before serving them.