A cross between a muffin and a biscuit, these savory muffins can be served in place of bread. They go great with soup or salads. The recipe yields up to one and a half dozen muffins that can be baked in two batches. Use two cross-stacked six-muffin tins or silicone molds placed on a baking sheet or a combination to fit at least a dozen at a time in the cooking chamber. Any kind of milk and sour cream (whole, low-fat, or nonfat) can be used.


2 cups all-purpose flour

3/4 cup freshly grated Parmesan cheese

1/4 cup sugar

1 tablespoon baking powder

1 teaspoons paprika

1/2 teaspoon salt

1 large egg, at room temperature

1/2 cup sour cream

2/3 cups milk

1/2 cup olive oil


Set Global Sun Oven out to preheat. Spray the indentations and rims of the muffin tins with cooking spray. If using silicone molds spray with cooking spray and arrange on a rimmed baking pan.

Whisk the flour, 1/2 cup of the grated cheese, the sugar, baking powder, paprika and salt in a medium bowl until blended; set aside.

In a large bowl, whisk the egg and sour cream until smooth. Whisk in the milk and oil. Using a wooden spoon stir the flour mixture into the egg mixture until moistened.

Filled prepared tins or silicone molds three-quarters full. Sprinkle 1 teaspoon of the remaining cheese over each muffin. Bake in Sun Oven until muffins are pale brown with rounded cracked tops and a toothpick inserted into the center of one muffin comes out clean, about 40 minutes.

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