This got me thinking about how delicious a savory muffin could be and I wanted to give it a try. So here it is.
Savory Sun-dried tomato and Kalamata Olive Muffin with Mozzarella Cheese
1 1/4 cups fresh ground soft wheat flour1/4 cup flax meal
1 tsp baking soda
1/3 tsp sea salt
2 cage free or free range eggs
4 1/2 tbs Extra Virgin Olive Oil
2 tbs honey
1 cup milk
1 1/2 tbs Kalamata Olive tepanade or chopped olives
1/4 cup Sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 tsp fresh thyme
shredded mozzarella Cheese, enough to top muffins
Combine all dry ingredients in one bowl. Beat eggs. Add remainder of wet ingredients (evoo, honey, milk). Mix wet and dry ingredients and fold in remainder of ingredients, except cheese. Pour into oiled muffin pan. I made nine nice sized muffins or you could make more smaller. Top with cheese. Bake on 375 for 20 minutes.
Prep time: about 2 1/2 hours but only if you are chasing after a potty learning 17 month old while trying to bake. For others it should only take about 20 minutes.
We included these muffins in our picnic today along with carrots, red bell pepper, balsamic vinaigrette for dipping, an avocado, dried cranberries (apple juice sweetened), sardines for the husband, a banana, fruit leather, and fiddlesticks. As we sat atop our tapestry, that a friend brought us back from India, our picnic came to a sad end when we were asked to move so that they could spray the grass with chemicals, pesticide or fertilizer I know not but either way a picnic downer.
No comments:
Post a Comment