9.12.2010

savory muffins with caramelized onion and gruyère~ sort of {sms}

I LOVE MUFFINS.  Always have, always will.  They are comfort food and were one of my first steps into the wonderful world of "dessert for breakfast."

Which is why I have never made a savory muffin.  Muffins to me should always be sweet.  Savory?  Save that for later in the day... and never in muffin form.

Baking with Sweet Melissa Sundays is all about expanding one's horizons, so it's about time I try out a savory muffin recipe.  After reading the issues several bakers had with Sweet Melissa's recipe, I did a little finagling, because dry muffins are the bane of my existence.  Less flour and shorter baking time cures the moisture problem.

This is a great recipe on which to riff.  Substitute your veggie and cheese of choice for my decidedly french-influenced muffin, and the results will still be fabulous.

Take a look at what Andrea at Nummy Kitchen did, as well as all the other lovely ladies at Sweet Melissa Sundays.

Savory Muffins with Caramelized Onion and Gruyère
adapted from Sweet Melissa Baking Book by Melissa Murphy


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
pinch of cayenne pepper
pinch of salt
8 tablespoons unsalted butter, melted and cooled
2 large eggs, room temperature
¾ whole milk, room temperature
⅔ cup caramelized onions
⅔ cup shredded gruyère cheese, plus more for topping
1 tablespoon chopped fresh thyme

Preheat the oven to 350ºF.  Line a standard 12-cup muffin tin with muffin papers.

In a large bowl, whisk together the flour, baking powder, salt, pepper, cayenne, and sugar.

In a small bowl, whisk together the melted butter and eggs. Whisk in the milk until combined.

Add the onions, cheese and thyme to the flour mixture and gently toss with your fingers to coat.  Make a well in the center.  Pour the butter mixture into the center of the well, and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.  Do not over mix.

Divide the batter evenly among the prepared muffin cups, filling each cup full.  Sprinkle additional cheese atop each cup.  Bake for 20 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean.  Remove to a wire rack to cool.







6 comments:

  1. I've never tried a savory muffin. This looks great!

    Carmen

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  3. Hey great job on the savory muffins. I made the savory version last year and decided to go a different route this time. I made them sweet! I too ,love muffins..they are a perfect fall treat! Im gld you enjoyed this recipe. Your muffins look real good!

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  4. I'd never made a savory muffin before either. I made carmalized onion, sage, cheddar cheese and loved them. Always fun to try something new.

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  5. These look fabulous! Caramelized onion and gruyere....Yum! I thought the pears got lost in my muffin. Onions sounds like a great option.

    ReplyDelete
  6. Your muffins look great in the photo. I wasn't so sure about the pear-blue cheese combo, but your caramelized onion version sounds like it would go perfect with a bowl of soup. I actually ended up subbing plain yogurt for the sour cream that many were adding, and it seemed to help with the dryness problem as well.

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