Smoked Provolone and Thyme Muffins
From peetabear 15 years ago
- 20 minutes to make
- Serves 0
this recipe is from the The Culinary Institute of America... this recipe is out of their cookbook...The Culinary Institute of America's Baking Boot Camp...
Ingredients
- 2 cups all-purpose flour shopping list
- 1 cup grated smoked provolone cheese shopping list
- 1 tablespoon baking powder shopping list
- 1 tablespoon chopped fresh thyme (or 2 teaspoons dried) shopping list
- 1/2 teaspoon salt shopping list
- Freshly ground black pepper to taste shopping list
- Pinch of cayenne pepper shopping list
- 1 whole egg shopping list
- 2 tablespoons Coleman's dry mustard shopping list
- 11/2 cups milk shopping list
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled shopping list
- Dash Tabasco or to taste shopping list
How to make it
- Preheat the oven to 350 degrees F. Spray or brush muffin tins lightly with oil or line with muffin papers.
- Stir together the flour, cheese, baking powder, thyme, salt, and peppers in a large mixing bowl. Make a well in the center of the dry ingredients and add the egg and dry mustard. Blend well with a fork. Add the milk, butter, and Tabasco and mix just until all ingredients are combined. Do not overmix.
- Spoon the batter into the muffin tins, filling them three-quarters full. Bake for 20 to 25 minutes, or until the tops spring back when lightly pressed with a fingertip.
- Cool the muffins in the tin for about 10 minutes, then turn them out of the pan. Serve while still warm.
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- notes from the CIA......
- Add variety to your bread basket with these rich and savory muffins. For variations in flavor, you can substitute other cheeses for the smoked provolone, such as smoked mozzarella, aged cheddar, Monterey Jack (plain or peppered), or smoked Gouda. You can also try using other herbs such as chives, basil, oregano, or marjoram to come up with your own signature muffins. These muffins may be made ahead of time, and then refreshed by briefly reheating them in a 250 degrees F oven. They may also be frozen for up to eight weeks. To serve, thaw at room temperature, then reheat in a warm oven.
The Rating
Reviewed by 4 people-
Love it!
elgab89
in Toronto loved it
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A must bake for this girl... =)
High Five once again, Peeta
Deb~
pinkpasta
in Upstate loved it
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5* Peeta, thank you for sharing!
gourmetana
in London loved it
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