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Posts Tagged ‘savory muffins’

Corn-Cheese Mighty Muffins

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on April 7, 2015| Leave a Comment »

n-Cheese Mighty Muffins Sometimes in life, bigger is better. Imagine a muffin that’s larger than a teacup. That translates to more crunchy muffin top to enjoy and more tender muffin to savor. This recipe won’t disappoint. It’s big, versatile, and beautiful. And if you’re on the go, wrap one up and take it with you. Nothing’s better than a freshly-baked muffin to munch on while you’re in transit.

Corn-Cheese Mighty Muffins
Sunset Magazine, October 1986

INGREDIENTS
1¼ cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
3½ teaspoons baking powder
1 cup (4 oz.) firmly packed shredded sharp cheddar cheese
1 cup milk
1 large egg
1/4 cup (1/8 lb.) butter or margarine, melted

DIRECTIONS
1. In a large bowl, mix flour, cornmeal, sugar, and baking powder.

2. Reserve 2 tablespoons of cheese: stir remaining cheese into flour mixture.

3. Form a well in center of flour mixture.

4. In a small bowl, beat to blend milk, egg, and butter; pour into well in flour mixture. Stir just until lightly blended; batter should be lumpy.

5. Spoon batter equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow baking pan) or 6 greased muffin cups 2½ to 2¾ inches in diameter (fill alternate muffin cups); cups will be heaping full.

6. Sprinkle reserved cheese evenly over muffins.

7. Bake filled custard cups in a 375°F oven, filled muffin cups in a 400° oven, until browned and a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones.

8. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm.

Makes 4 mighty or 6 large muffins.

LINNELL’S NOTES
1. The sprinkling of cheddar cheese on top gives these muffins an extra nice crunch.

2. I added some finely minced ham (leftover from Easter) into the batter just after adding the liquid components. This is a versatile recipe: you could also add corn kernels, chopped green chilies, or even bacon. Take some creative liberty!

3. Do not over-stir the batter. It’s okay for the batter to have lumps. Too much stirring overdevelops the gluten in the flour which can result in tough and rubbery muffins.

4. Grease the top rims of the custard cups or muffin tins. This will help the muffins release more easily from the cups, especially as they rise and bake over the edges.

5. All ovens vary in temperature and heat distribution. Be careful not to over bake muffins or else they will be dry.

Enjoy!

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Savory Brunch Muffins

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , on April 8, 2014| Leave a Comment »

Savory Brunch Muffins 12 – 1 = 11. But in the world of muffins, 12 muffins – 1 muffin = 1 very happy tummy. Combine traditional brunch ingredients – eggs, smoked salmon, and fresh dill – and present them in a delightful and portable manner. These muffins, topped with crunchy and salty potato chips, make for one fabulous brunch-to-go, or serve them hot at your next brunch gathering.

Savory Brunch Muffins
Better Homes and Gardens

INGREDIENTS
2 cups all-purpose flour
1 Tbsp. sugar
1½ tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup sour cream
2 eggs
3 Tbsp. butter, melted
2 Tbsp. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed

DIRECTIONS
1. Preheat oven to 400°F. Grease twelve 2½-inch muffin cups or line with parchment paper squares; set aside.

2. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.

3. In a 2-cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs.

4. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle crushed potato chips over batter in cups.

5. Bake 15 minutes or until golden-brown. Cool in cups on wire rack 5 minutes.

Makes 12 servings

LINNELL’S NOTES
1. I cut parchment paper into roughly 5-inch by 5-inch squares. Try not to get any batter on the paper when filling the cups. After baking, any batter stuck to the paper will appear as dark brown spots. This is not the worst thing in the world, but it will look a little messy.

2. Place the potato chips in a plastic bag and crush with your fingers. Some of the potato chips should be slightly pressed into the batter or else they will all fall off after baking.

3. Don’t overbake these muffins or they will be dry.

4. The next time I make these I will add a pinch of black pepper and some snipped chives or chopped green onions to the batter to enhance their flavor.

5. Because of the salty potato chips and smoked salmon, there is not a lot of additional salt added to the batter. If you like your food saltier, cautiously add more salt only after you have determined the degree of saltiness of the salmon and potato chips you are using. Not all smoked salmon or potato chips have the same amount of sodium.

Enjoy!

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