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Muffuletta Muffins

Muffuletta Muffins

Some days, I wake up with donuts on my mind. Most mornings, however, I wake up craving all things savory- meats, eggs, cheeses, breads, you get the delicious picture I'm painting. Sometimes this isn't easy to wrap up in a meal that's easy to grab-and-go, that you can eat with one hand so you can wrangle the kids with the other, and doesn't require pots, pans, dishes, mess. Here's my answer: Muffuletta Muffins. Ahem, MUFFULETTA MUFFINS.

Muffuletta is the name of a famous sandwich that hails from New Orleans, LA. It's usually comprised of varying hams, salamis, provolone, and olive salad. Typically, the olive salad is akin to giardiniera. They are amazing and you should absolutely jump in your car right now and drive straight to New Orleans to grab one for yourself. You won't regret it.

What's that? You have a job and kids and are responsible and can't immediately drive to Louisiana? I can help with that.

These muffins are fluffy and savory and will kickstart your morning if you simply can't take another blueberry muffin. They also make a killer and unexpected accompaniment to soup, chili, football games, or salad. Really, anything that pairs well with awesome.


Bowl #1

13.5 ounces cake flour

1 tablespoon baking powder

2 teaspoon salt

2 tablespoons granulated sugar

2 tablespoons dry milk powder

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Bowl #2

1 2/3 cup whole milk

1/3 cup vegetable oil

2 eggs

7 ounces diced ham

5 ounces shredded swiss or provolone cheese

On the sidelines:

Muffuletta Mix*



Whisk together your dry ingredients, AKA, bowl #1. Make sure everything's nice and evenly distributed.


In bowl #2, whisk together the milk, oil, and eggs. Stir in the diced ham and shredded cheese.


Take out your muffin tins and line them with paper cups or spray them with nonstick spray. Fill your muffin tins about two-thirds full. I like to use a cookie scoop for portioning muffin batter simply because it keeps things even and tidy.


Top your unbaked muffins with a tablespoon or so of muffuletta mix.


Park your muffin tins in a preheated oven set to 350 degrees. Bake until the tops of the muffins feel set and slightly spring back. Let cool a bit before devouring.


Be the envy of all your friends.

*A note regarding muffuletta mix- I buy mine at Whole Foods. Check your local grocery store for jarred muffuletta mix. It'll be near the olives, pickles, and other pickled accoutrement. If you can't find a pre-made mix, you can substitute a giardiniera mix. Or make your own! That's a whole 'nother post.

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