Salsify muffins

Salsify muffins

Total: 40 min. | Active: 15 min.
Nutritional value / piece: 219 kcal
, Fat: 13 g
, Carbohydrate: 16 g
, Protein: 8 g

Winter is salsify season. You'll impress more than just your friends with these wonderful muffins.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


450 g salsify
3 tbsp lemon juice
2 tbsp butter
a little salt
a little pepper

Muffin mixture

150 g white flour
100 g wholemeal flour
2 tsp baking powder
¾ tsp salt
½ tsp pepper
3 eggs
250 g plain greek yoghurt
1 pinch saffron
4 tbsp olive oil
80 g grated Gruyère
1 handful parsley, chopped

To bake

3 slices smoked ham in slices
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12-hole muffin tin (each hole approx. 7 cm in diameter), greased or lined with muffin cases

How it's done

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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.

Good to know
Serve with: Green salad

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