recycled thoughts in sagamore hills

Savory Muffins

I've come to the conclusion that the savory muffin is the perfect food. It's neat, portable, perfectly portioned -- all in all, a great lunch... I used local eggs and cheese, but this recipe's just as good vegan. All ingredients are organic. :)

Cheddar Muffins

2 EVOO
3 green onions/scallions, chopped small (light green parts only)

Heat the oil in a small skillet, and saute the onion until soft and fragrant. Pour into a large mixing bowl and set aside to cool.

2 C all-purpose flour, unbleached
1/3 C yellow corn meal
1/3 C sugar
1 T baking soda
1/2 t sea salt
1/2 t pepper
1 1/2 C smoked Amish cheddar (or vegan cheddar w/a drop of liquid smoke), shredded

Stir dry ingredients together in a mixing bowl, making sure cheese is well-coated. Set aside...

To the sauteed onions, stir in:

2 eggs (or 1/2 C vegan egg substitute)
1 C soy milk, unflavored
1/2 soy yogurt, plain
1 t spicy mustard
twice around the pan with no-anchovie Worcestershire sauce

Fold the dry ingredients into the wet; batter will be rough and chunky. Spray a 12-muffin pan with olive oil, and fill muffins 3/4 full of batter. Bake at 400 degrees for 25 minutes.

* * *

I have an odd idea in my head that I should bake several batches of savory muffins, and sell them out of a basket next year at the Great Lakes Medieval Faire. Or I should open a shop in Kent or Oberlin, specializing in veg savory muffins & vegan cupcakes, and reference services (helping students with their research papers while feeding them something other than pizza). Yes, I have odd ideas.

Labels: Medieval Faire, muffins, recipes, second career

posted by nikitee @ 7:44 AM