Recipe

Savory Muffins Recipe

Add Step-by-Step Photos	Michellem / All my dishes 2 months, 3 weeks ago This wonderful recipe for Savory Muffins is from The Sweet Melissa Baking Book! I made these excellent muffins and served them with some hot potato soup. These muffins are so fluffy and good. Prep:15m Cook:35m Servings:12	Michellem
	savory onions spicy

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Ingredients

Muffins

from The Sweet Melissa Baking Book

Yields: 12 muffins

Ingredients:

3 cups all-purpose flour

1 tablespoon plus 1 1/2 tsp teaspoons baking powder

1 1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (doubled this)

1 teaspoon sugar

10 tablespoons unsalted butter, melted

2 large eggs

1/2 cup heavy cream, room temperature

1/2 cup whole milk, room temperature

1 cup shredded sharp cheddar cheese or your favorite cheese.Examples Feta, Pepper Jack

1 cup chopped caramelized onions (+ 1 tsp finely chopped garlic) Garlic is optional

2 tablespoons chopped fresh sage

Directions

Instructions:

Position a rack in the center of your oven. Preheat the oven to 350F. Line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray them with nonstick vegetable cooking spray). I used Pam spray with flour and no muffin liners.

Chop 2 medium onions and sautee them in a nonstick pan with half the salt, half the black pepper and half the cayenne pepper from the recipe. Half way through cooking, add the finely copped garlic. Cook until fully caramelized; about 10 minutes.

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

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

Add the cheese, sage, and caramelized onions 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. Muffin batter will be thick at this point.

Divide the batter evenly among the prepared muffin cups (using a large, spring-loaded ice cream scoop), filling each cup until full. If using, top each muffin with a little bit of the cheese crumb topping.

Bake for 30-35 minutes, or until lightly golden and a wooden skewer inserted into the enter comes out clean. Remove to a wire rack to cool. Mine were fully baked after only 20 minutes so watch them closely.

Serve warm or at room temperature. The muffins are best eaten the day they are made, but they can be tightly wrapped in plastic wrap and kept for 2 days at room temperature. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.

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