 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
These savory muffins are great with Italian-type soups such as Pasta e Fagioli, or serve them with unsalted butter and slices of mozzarelle or provolone cheese. From a November 1985 issue of Bon Appetit in a feature that had recipes for Sweet and Savory Muffins . Ingredients:
2 cups all-purpose flour |
1/4 cup grated parmesan cheese |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon cayenne pepper |
1/4 cup chopped pimiento-stuffed green olives |
1/4 cup minced sun-dried tomato packed in oil, drained |
1 1/4 teaspoons fennel seeds |
1 medium garlic clove |
1/4 teaspoon dried oregano, crumbled |
2 eggs, room temperature |
1/2 cup olive oil |
1/3 cup milk |
1/3 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Mix first 6 ingredients in large bowl.
4. Stir in olives and tomatoes.
5. Crush fennel in mortar with pestle; add garlic and oregano and crush to paste, then transfer to medium bowl.
6. Whisk in eggs, then oil, milk and sour cream.
7. Make well in center of dry ingredients; add milk mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
8. Spoon batter into prepared cups, filling each 3/4 full.
9. Bake until muffins are golden brown, 20 to 25 minutes; cool 5 minutes.
10. Turn out of pan and serve warm.
|
|