These muffins, savory and rich, make a sensuous accompaniment to soups and salads. Best served hot from the oven, they will melt in your mouth. The recipe is from Martha Rose Shulman.
Cheese and Mustard Muffins
6 Tablespoons safflower oil, divided
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 cup all purpose flour
1 cup whole wheat flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 Tablespoons Dijon-style mustard
1 Tablespoon mild-flavored honey
1 cup grated Cheddar or Monterey Jack cheese
1. Heat 2 Tablespoons of the oil in a small skillet. Add onion and bell pepper; saute for about 5 minutes or until tender; set aside.
2. Heat oven to 375 degrees. Generously grease a 12-cup muffin pan.
3. Sift flours, baking powder, and salt into a large bowl. Beat eggs, milk, remaining 4 Tablespoons oil, mustard, and honey in a separate bowl. Stir in cheese, along with sauteed onion and pepper. Quickly stir wet ingredients into dry ingredients just until flour is moistened.
4. Spoon batter into prepared muffin cups. Bake until muffins are golden, about 15-18 minutes. Serve immediately. Makes 1 dozen.
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