Some Savory Muffins

I've gotten increasingly frequent and urgent requests for my baking to take a more savory and healthy trajectory. And for the requester, that doesn't mean to just replace the flour with whole wheat flour and sugar with Splenda.

Indeed, I also have in mind a couple of goals for the upcoming months: to get in shape for the Rachel Carson 1/2 challenge in June (yes, super-crazy), and to slim down a bit so I have room to gain a few pounds back on my eating-marathon when I visit the homeland in July.

So expect in the next few months to see the repertoire here shift slightly away from cookies and cakes and more towards granola/energy bars and savory breads. As my baking is largely determined by personal cravings and social events (such as an upcoming bake sale this week and a departmental spring potluck in early April), however, you can predict that you will be able to see more of the usual yummy treats as well.

For now, though, I bring you two savory muffins to kick start the diversification process: Cheesy Buttermilk Muffins and Smoked Salmon and Dill Muffins. Both come from The Muffin Book, which my mother gave to me already bookmarked for a lot of the savory muffin recipes within the book. I made one previously in this blog, a feta and spinach muffin. All of them have been tasty and easy, and would be very suitable as hor's doeuvres for a party or a savory item in a brunch spread. For these, I spread out the batter for each recipe into 18 muffin cups and baked them for about 12-13 minutes until golden brown on outside crust, making cute little muffin bites.


Cheesy Buttermilk Muffins (adapted from The Muffin Book)

Ingredients:
2 cups self-rising flour (or 2 cups all-purpose flour and 2 teaspoons baking powder and 1 teaspoon salt)
1/2 teaspoon baking powder
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped parsley (I used dried parsley and rehydrated them briefly in the wet ingredients)
1 egg, lightly beaten
1 & 1/4 cups buttermilk
1/3 cup (about 5 & 1/3 tablespoons) butter, melted
3 oz. marinated feta cheese, melted (I omitted this)

Instructions:
In a large bowl, sift together flour, baking powder, and salt (if needed). Stir in Cheddar and Parmesan cheeses and parsley (if fresh) until evenly coated. Make a well in the center of the dry ingredients.

In another bowl, combine the egg, buttermilk, melted butter, and parsley (if using dry) and set aside until ready to bake. Pour into the well in the dry ingredients along with the crumbled feta. Using a spatula, fold together the wet and dry ingredients in the least number of strokes it takes to get things moistened (approx. 10 strokes)--don't worry about small flour lumps, they'll work themselves out by the time you get the batter into cups and bake them. DO NOT OVERMIX.

Divide evenly among 12 prepared muffin cups and bake at 400 degrees F for 15-20 minutes or until an inserted toothpick comes out clean. Cool in pan for 5 minutes, then serve warm or cool on wire rack completely before storing.


Smoked Salmon and Dill Muffins (adapted from The Muffin Book)

Ingredients:
2 cups self-rising flour (or 2 cups all-purpose flour and 2 teaspoons baking powder and 1 teaspoon salt)
1/2 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup sour cream
1/2 cup milk
1/3 cup (about 5 & 1/3 tablespoons) butter, melted
1 tablespoon horseradish cream (I omitted this)
4 oz. smoked salmon, chopped
2 tablespoons chopped fresh dill

Instructions:
In a large bowl, sift together flour, baking powder, and salt (if needed). Make a well in the center of the dry ingredients.

In another bowl, combine the eggs, sour cream, milk, melted butter, and horseradish cream and set aside until ready to bake. Pour into the well in the dry ingredients along with the smoked salmon and dill. Using a spatula, fold together the wet and dry ingredients in the least number of strokes it takes to get things moistened (approx. 10 strokes)--don't worry about small flour lumps, they'll work themselves out by the time you get the batter into cups and bake them. DO NOT OVERMIX.

Divide evenly among 12 prepared muffin cups and bake at 400 degrees F for 15-20 minutes or until an inserted toothpick comes out clean. Cool in pan for 5 minutes, then serve warm or cool on wire rack completely before storing.

Bonus feature: kitty paws in the background!