These golden, savory muffins turn humble cabbage and ham into a warm, satisfying bake that is soft inside and lightly crisp on top. Mixed with fresh herbs and a simple kefir batter, they are easy to make ahead, pack beautifully for lunchboxes, and disappear fast straight from the oven.
Ingredients
- 200 g (7 oz) cabbage, finely shredded
- Pinch of salt
- 100 g (3.5 oz) ham, diced
- Green onions and parsley to taste, chopped
- For the batter:
- 2 large eggs
- 1 tsp sugar
- 1/2 tsp salt
- 220 ml (about 1 cup less 1 tbsp) kefir, warm
- 1/2 tsp baking soda
- 250 g (2 cups) all-purpose flour
- 50 ml (3 1/2 tbsp) vegetable oil
Instructions
- Massage the shredded cabbage with a pinch of salt until soft; mix in the ham and herbs.
- Lightly beat the eggs with the sugar and salt; add the warm kefir and baking soda, then stir in all the flour to make a pancake-like batter.
- Stir in the oil until smooth, then fold in the cabbage mixture.
- Grease muffin tins, fill with the batter, and bake at 180 C (350 F) for 15 to 20 minutes until golden.
Tips
- Squeeze the salted cabbage well so the batter stays thick and the muffins bake up light.
- Let the muffins cool for 10 minutes in the tin before removing them so they hold their shape.
- Store leftovers in an airtight container for up to 3 days and reheat briefly for a fresh-baked taste.
Nutrition
Nutrition per 100 g: 134 kcal, protein 12 g, fat 8 g, carbs 2 g.
For more muffin ideas, try Classic American Chocolate Chip Muffins and Fluffy Cottage Cheese Muffins. For general muffin baking inspiration, see Allrecipes.