Savory muffins for days without ideas. 8 recipes for when you don't know what to cook, but want to eat well.

When time is short, savory muffins are a simple and effective answer: a basic batter, few ingredients and a grateful baking, as long as the essentials are respected. Mix just enough to integrate (without over beating), make sure the filling is well drained and combine ingredients that add flavor and combine well, and give them an initial heat so that they rise well and remain light. Everyday lunch; last minute dinner; next day's snack, every situation has its own muffin.

The muffin is a very useful solution that has many other advantages: they can be prepared in advance, they keep well and, when it is time to eat them, they are quite practical. In short, a tasty meal without complications thanks to these savory muffins.

Although the concept is simple, there are small details that make the difference between a good muffin and one you want to repeat. Here are some tips:

• Pay attention to the texture of the batter: It should not be too runny or too hard. The ideal is a batter with body, that falls from the spoon slowly and without "dripping" like a sauce.
• Mix only what is necessary: Stir until you see no loose flour and little else. If you beat too much, the muffins may become more compact.
• Do not put too much filling: If you overdo it with cheese, vegetables or sausage, it is difficult for them to rise and the inside can be heavy. It is better to use a moderate amount, well distributed.
• Drain wet ingredients well: Cooked vegetables, olives, dried tomatoes in oil or canned ingredients should be well drained. If they have a lot of water, the muffin may be soft inside.
• If they are vegetables, it is better to sauté them a little: A few minutes in the pan will help them to lose water and get more flavor. This way they do not release liquid in the oven.
• Cut the ingredients into small pieces: They are better distributed and do not go to the bottom. In addition, the muffin is more uniform when you eat it.
• Flavor the filling: Do not entrust everything to the batter. A pinch of salt, pepper, herbs or spices in the filling (carefully if the cheese is already salty) greatly improves the result.
• Prepare the mold well: If you use paper cups, perfect. If not, grease the mold well so that they come out without breaking.
• Do not take them out of the mold immediately: Let them rest for 5-10 minutes. They settle, unmold better and do not fall apart.
• Better lukewarm: They are delicious freshly made, but they also improve if you take them lukewarm. If you had them in the fridge, a short blast in the oven (or air fryer) gives them a more pleasant texture.

At a time when we are looking for practical recipes these savory muffins come to the rescue. It works because it is an almost childish preparation, which can be easily adapted to the ingredients we have in the fridge and in the cupboard and the result is quite grateful. A snack that does not require a very polished technique, constant attention during cooking or fancy ingredients.

Maybe that's why it comes back again and again to our kitchens: because there are days when all we need is something that comes out well, just like that, and solves our dinner or lunch.