Wednesday, March 11, 2009

//And now for something completely different


If George Harrison were still around today, I would have definitely sent him a veg-friendly version of this week's muffin in hopes that he'd then write a song about it (possibly titled "Savory Muffin"). Naturally he'd call up Paul to play bass, and contact Ringo so he might lend some pizazz to the percussion section. Imagine — muffins reuniting the remaining Beatles! Brings tears to my eyes.

The Savory Muffin

* 2 cups flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1 tsp salt
* 1 tsp fresh ground pepper
* 1 tsp cumin
* 3/4 cup asparagus spears, chopped
* 1/2 a bell pepper, roasted and sliced
* 3/4 cup roasted red pearl onions
* 5 roasted garlic cloves
* 3/4 cup ham, sliced or cubed
* 1 egg
* 1/2 cup butter (1 stick), melted and cooled.
* 2/3 cup olive oil
* 1 tbsp red wine vinegar
* Cheese to top the muffins (I used blue goat cheese)

Preheat the oven to 350° degrees and butter a standard muffin pan.

In a large bowl whisk together the dry ingredients. Add the vegetables and ham to the flour mixture and gently stir everything together until just incorporated.

Combine the melted butter, olive oil, egg and vinegar in a separate small bowl. Add the wet to the dry ingredients, stirring until just incorporated. Unlike other muffin recipes, which are pasty and have to be spooned into the pan, you can take whole handfuls of the mix and press it into the individual tins.

Bake the muffins for 20-25 minutes. Add the cheese to the tops of the muffins during the last 10 minutes of the baking process. Once they've cooled, try not to eat them all in one sitting. I gave 8 of them to my co-workers — they're that tempting and delicious.


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