Savory #MuffinMonday

NinjaBaker — Sun, 02 Jun 2013 01:56:27 +0000

Olives in muffins? Did I read the e-mail from our Muffin Monday fearless leader right? Yup. Olives were the theme for this week. Hmm. I’m not a huge olive fan. I associate olives with martinis, salad bars and Popeye’s girlfriend, Olive Oil. (I first saw the cartoon in Japanese. It was fun to travel to the States during summer vacation and experience Popeye’s different English inflection.) So, I was stumped…. Until I remembered my friend, Paula’s post at Vintage Kitchen Notes about Dorie Greenspan’s Cheddar Scallion Pecan Quick Bread. (Dorie Greenspan is the revered American author of multiple cookbooks and many prestigious awards.)

Savory Olive Muffin

I cut down the recipe’s ½ cup of onions to ¼ cup. (Forgive me if you are a Dorista - Dorie Greenspan follower - and wouldn’t dream of tampering with the master’s recipe.) I figured a ¼ cup of chopped olives would compensate for the reduced onion. I skipped the nuts. After scooping the mix into muffin tins, I sprinkled extra grated cheddar cheese on top. Of course, I garnished the muffins with olives!

The result? Well, let’s just say I’m a bigger fan of olives thanks to Paula and Dorie Greenspan. The soft textured bread and abundance of cheese brought cobbled streets and cafés to mind. My muffin reminded me of prowling the pastry shops in Paris. Happy to report, too, that my adjustment of onions and addition of olives worked out.

Savory Olive Muffins
Adapted from the Dorie Greenspan's Savory Cheese and Chive Bread recipe at Washington Post.com

Ingredients:

1 3/4 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon salt (depending on what cheese you're using)
1/4 teaspoon freshly ground white pepper (may substitute a pinch of cayenne pepper) *Ninja Baker note: I added a ¼ teaspoon and loved the kick!
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 generous cup (about 4 ounces) coarsely grated Gruyere, Comte Emmental or cheddar cheese
2 ounces Gruyere, Comte, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
1/2 cup thinly sliced scallions
1 extra cup of grated cheese to sprinkle on top of the muffins before baking

Directions:

Preheat to 350 degrees.
Whisk together the flour, baking powder, salt to taste and the pepper in a large mixing bowl.
Whisk the eggs in a medium bowl for 1 minute, until foamy, then whisk in the milk and oil.
Pour the egg mixture into the flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in the grated and cubed cheese, the chives and walnuts to form a thick dough.
Divide the batter between the muffin tins lined with cupcake cases. Bake for 26 minutes or until golden and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool for 3 minutes. Et bon appétit!

Wishing you rich rewards from adventuring into the unknown!

The Ninja Baker

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Link to the Muffin Monday page: http://bakerstreet.tv/muffin-monday/
Link to Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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savory muffin recipe

#MuffinMonday

Dorie Greenspan

Pineapple #MuffinMonday

NinjaBaker — Mon, 27 May 2013 08:31:30 +0000

Aloha! Sip your brightly colored umbrella drink. Exhale as the ocean waves lick the crystalline sugar sand beach. Feel the balmy breeze and smile. You’re in my Hawaiian escape fantasy. Ah well, we can dream and save our pennies to make our fantasies a reality, right? The good news is there is a way to enjoy immediate escape. Muffins made with fresh pineapple and a touch of lemon zest!

Pineapple Muffin
Adapted from MyGourmetConnection.com's Lynne Webb

Muffin Ingredients:

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
6 tablespoons milk
1/2 teaspoon lemon extract
4 tablespoons butter, melted and cooled
Zest of 1/2 lemon
1 cup fresh pineapple, cut into 1/4 inch pieces

Topping Ingredients:

4 tablespoons melted
Yellow sanding sugar or sprinkles

Directions:
Preheat the oven to 375°F. Place cupcake cases into muffin/cupcake tins.

In one large bowl, sift together the flour, baking powder, salt and sugar.

In a separate bowl, beat the egg, milk and lemon extract until frothy. Add 4 tablespoons of melted (and cooled) butter and lemon zest. Mix well. Stir in the pineapple. Add the mixture to the dry ingredients, combine thoroughly, but don't over mix.

Spoon the batter into the prepared muffin tins with an ice cream scoop. Bake for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes about 14 muffins.

Once the muffins are cool enough to touch, dip the muffins when cool enough to touch into melted butter. Next dip the muffins into sparkly yellow sanding sugar.

If you wish to join the #MuffinMonday fun visit Baker Street for details. Check out the creative goodies and Muffin 101 page.

Wishing you a week of Aloha awesomeness.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

pineapple muffin recipe

#MuffinMonday

The Ninja Baker - #MuffinMonday

Savory #MuffinMonday

Pineapple #MuffinMonday