Chorizo, Leek, Cheddar Muffins

I made some totally anemic muffins last week with zucchini and they were just so meh. I know it is zucchini season, but this was just sad. So I had to figure out some other savory muffin to make me forget that one.

So I was looking at a couple of savory muffin recipes and I just tried to cobble this together based on the best parts of things that I saw and I think this is going to be pretty amazing.D&D_2014

So I had originally thought to use bacon in this, but decided at the last minute to use chorizo which is really salty, in my opinion, so I did not add extra salt to the batter. I will use the bacon in a new cookie I’m coming up with – well, I hope so. It seems most of the cooked bacon I had in the fridge has disappeared. Hmm.

1 cup cornmeal
1 cup all-purpose flour
2 tsp salt, if needed*
2 tsp baking powder
1/2 tsp baking soda
7 Tbs unsalted butter, melted, divided 5/2
2 eggs, slightly beaten
1 cup grated extra sharp cheddar
1 leek, white and light green parts, thinly sliced
1 1/4 cups buttermilk
6 ozs chorizo, cooked and drained on paper towels

Preheat oven to 375 degrees F. Whisk together cornmeal, flour, baking powder, baking soda, and salt if needed in a large bowl. In a large measuring cup, whisk together eggs, buttermilk, and 5 Tbs melted butter.

Make a well in the dry ingredients and incorporate wet ingredients, mix until just smooth. Stir in cheese and 1 cup of leek rings and chorizo.

Line muffin cups with foil liners and spray with baking spray. Fill 3/4 full, top with remaining leek rings and brush with remaining 2 Tbs butter. Bake 20-25 minutes and a toothpick comes out clean and tops just begin to brown. 

* taste chorizo first to decide if you need salt at all. I did not.

Wow, these were amazing and I am not just saying that to pat myself on the back. I really think the fresh chorizo made the difference and also tasting it once cooked to make sure the batter, in general, was not too salty.

This was hugely popular in the home kitchen. Both MotH and The Boy liked very much and the hardest test was me. I am a fan.

And I have made this recipe myself. Cool.

Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

Sausage, Cheddar, and Corn Muffins

I have a thing for breakfast muffins, especially when a pork product is involved. I just had to try these, although I did mess about with the recipe a bit. We are little bit past fresh corn season, even for us.* So I purchased frozen white shoepeg corn – one of my favorite things in the entire frozen world. I think I prefer the shoepeg because it is slightly less sweet. I have modifications to the originally recipe and know I will be making more adjustments to this recipe the next time I make it.**dd_1590

2 teaspoons olive oil
16 ounces hot breakfast sausage
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs, room temperature
1 cup buttermilk
1 cup frozen sweet white corn kernels, let thaw while you make batter
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Preheat oven to 375 degrees F. Line 12 muffin tin cups with foil liners.

Heat olive oil in a skillet over medium heat and add sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until the sausage is crumbly and cooked through. Remove skillet from heat. Blot up some of the fat with  paper towels leaving about 1 tablespoon. Let mixture cool.

Place flour, corn meal, and baking soda in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add corn kernels, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.***

Divide batter among muffin cups. Top with some extra Cheddar cheese.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Adapted from Allrecipies … once again.dd_1591

* We have a huge rural farming community around us, but it is October and I’ll just go with frozen corn and pass on the farming left-overs.

** I was missing a little salt in these muffins. I think next time I’ll add a 1/4 cup of freshly grated Parmesan. I could add salt, but why not make it Parmesan. More cheese and some salty flavor to the mix.

*** I mixed everything up one night and put it in the fridge. Came home the next day and let it sit until room temperature and then baked the muffins and they were great. I am a huge fan of making a recipe to a certain point and then continuing on the next night.  I have to do that since I bake/cook after I get off work.

The original recipe had scallions in it. They might be nice, but I am thinking chives next time would be a great deal better, or maybe even a shallot. Now there’s a thought.

Can you tell I will be making these again pretty soon. One of our students had one and said anytime you add sausage to something, that was a good thing. I completely agree. Any pork is a good thing.

Buttermilk Blueberry Muffins

I am trying to expand my collection of muffin recipes – both sweet and savory. Blueberries come to mind immediately for me. And in this case with buttermilk, to keep the sweet from overpowering the whole thing, I think I will be a happy camper at the end of this little experiment. Besides, I topped each muffin with Turbinado sugar – love the crunch of that.dd_1581

A notice, though, to all you people developing recipes for muffins – those of us baking muffins have one of two sized pans – a 6 cup muffin pan or a 12 cup muffin pan – strange numbers, like 15, are not appreciated at all. Come on, really? Thankfully, this is sane recipe that makes – wait for it – 12 muffins.

2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups blueberries*
Turbinado sugar, for topping

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. Stir in one third of the flour mixture, followed by half of the buttermilk. Mix in another third of the flour mixture, followed by the remaining buttermilk. Stir in all remaining flour, mixing until no streaks of dry ingredients remain. Fold in blueberries until well-distributed. *If using frozen blueberries rinse first, dry well, and then toss in 1 tbsp flour before folding in.**
Divide batter evenly into prepared muffin cups. Each cup should be full of batter. Sprinkle with coarse sugar.
Bake for 21-24 minutes, until the muffins are domed, lightly browned on top and a toothpick inserted into the center of each muffin comes out clean. Transfer muffins to a wire rack to cool completely.

Makes 12, thankfully.

Source: Baking Bites

** I have also heard you can toss with confectioners’ sugar too which makes a degree of sense since confectioners’ sugar has corn starch in it. May try that next time.

These were pretty damn tasty blueberry muffins. I do think frozen fruit, in this case, organic, was the way to go. With that you can make blueberry muffins in December if you get yourself in the mood. Which I just might – these went over well with the MotH and The Boy and also the office. That just makes me really happy. I suppose I’m just a simple creature. Making food that makes people happy, makes me happy. I suppose that can be a bit dorky, but it is what I am.

Also, I do love those muffin cups. They are supposed to be like grass and I really like them. They are Wilton Petal Grass Baking Cups. We just don’t have a lot of options for cool muffin cups around here, and sometimes I need something not too terribly expensive to make up my free shipping order on Amazon, so there we are. There are several more on my list … yeah!

Brownie Cakes or something like that…

I am not a chocolate person, but this is one of those recipes that I love to make. I have everything on hand – do love this kind of recipe – no grocery store – woo hoo. Also I do like to make the people in my life who like chocolate-things happy. I did try one of these muffins (if you can call them that) and it totally has a great brownie thing going on. I really made these for the Boy and I think he liked it, at least I hope so. I shared a few at our beach local now that we can get out there again – Shaggy’s.

It is kind of funny. I am not much of a sweet person. I guess that is not entirely true. I will try a new recipe, once, and then I am done. Now the MotH is not into sweets at all, but he will try something if I press on him a bit. I do want his opinion – it is important to me. So my “test subjects” are my office, the Boy, and Shaggy’s. I really think they mostly do not mind too much. At least it seems that way to me.  Although I do seem to get blamed for people gaining weight, but ……

D&D_1550

1 cup unsalted butter, 16 Tbs.
1 cup chocolate chips, Ghiradelli is my favorite and my go to.
4 large eggs, slightly beaten
1 1/2 cups sugar
1 tsp vanilla
1 cup all-purpose flour

Preheat oven to 325 degrees. Melt the butter and chocolate chips over a low heat on the stove. I do not think this is a place for the microwave. Nope not at all.

Line your cupcake pan with paper liners. This makes 18 cupcakes which to my mind is really kind of annoying. I have a 12 cupcake pan – then had to wait till the pan cooled down to do the last six. Fine – I can do it, but I just do not want to. Guess I am just being fussy – but really?

D&D_1554

Beat eggs and sugar together. Sift flour over the egg mixture and add vanilla (I am very liberal with the vanilla – just saying). Fold in the chocolate – butter mixture and there we are – ready to make brownie cakes. Fill cupcake pan wells about 1/2 full.

Bake for about 30 minutes or until a toothpick comes out mostly clean. Just like a brownie will do.

This reminds me of the brownie cookies. They are like small brownies with lots of crusty edges, which to my mind are the best part of a brownie. I am a brownie edge person, not a brownie middle person. Guess it is a personal preference, but I do like a little bit of crunch.

Source: All Recipes and love that this is a Grandma recipe. Old recipes are my favorite kind.