Seeded Savory Muffins

October 13, 2014  •  Breads, Tools

seeded savory muffins 1-1Quite some time ago I was sent some silicone baking muffin liners from The New York Baking Company. I don’t usually take a lot of free things to blog about, as many times I’m offered products that I don’t really use or don’t support. But if there is one thing I make all the time, it’s muffins, so I was intrigued.silicone baking cups the new york baking company-1The liners are pretty, which would be nice if you wanted to frost and serve cupcakes in these liners for a birthday party. I sprayed most of the cups with baking spray since I was unsure if they would really totally release – turns out there was no need for that as they slip right off quite easily.seeded savory muffins-1I adapted my Irish Soda Bread recipe using my Everything Bagel Spice mixture to create a savory muffin that is equally good for breakfast with a cup of coffee as it is served as a dinner roll. Heat it up for a few seconds and serve with butter – it’s that simple. The liners clean up with simple soap and warm water or pop them into the dishwasher (according to the manufacturer). Glad I took the time to test these out – they are sure to be used frequently around here!

Seeded Savory Muffins
Prep time
Cook time
Total time
Recipe type: Breads
Serves: 24
  • 2½ cups flour
  • 2 cups wheat bran
  • ½ cup steel cut oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ⅓ cup Everything Bagel Spice mixture
  • 2 eggs, beaten
  • 3 cups buttermilk
  1. Combine the flour, bran, oats, baking soda, salt, sugar, and spice mixture in a large bowl and mix well. Whisk the eggs into the buttermilk, and then pour into the dry ingredients. Stir just until combined, and then pour the batter into muffin pans lined with silicone or paper liners. Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 15-18 minutes.


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