In the same way it's nice to have a selection of go-to meal ideas at the ready, it's also nice to have some of your favorite supporting sides on hand, too. And when one of those favorites works equally well at all of your meal and snack times, well, it becomes more than just a favorite. It becomes a habit:
What you aren't getting from that photo is the aroma of cheese and garlic wafting as the gentle breeze cools that plate of incredibly decadent muffins. And you aren't seeing me drooling and wanting to enjoy them at every opportunity. Fortunately, they really work for them. Sometimes, you need a quick breakfast treat. Sometimes, you need a decadent brunch accompaniment. Sometimes, you want a fun lunch item. Sometimes, dinner needs something beyond a roll. Fortunately, one fantastic savory muffin has you covered.
They even freeze well, though I'm not sure it will come to that. I find they are gone within a day because they work so well in every meal. Though, if they are no longer warm, consider warming them a bit in the microwave before you dig in. The melted bits of cheese will make it oh-so worth it!
- 2 c. all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg, lightly beaten
- ¾ c. milk
- 1 tsp. plain vinegar
- 1/4 c. plain yogurt
- 1/4 c. canola oil
- 2 T. dried herbs of your choice
- 1 garlic clove, crushed
- 2 c. grated cheese of your choice
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Make a well in the center; add the egg, milk, vinegar, yogurt, oil, herbs, and crushed garlic clove. Mix until just combined (it should be a lumpy thick batter), then stir in the grated cheese.
Dollop about 1 ice cream scoop into each paper liner.
Bake for 20-25 minutes or until the muffins are golden on top and spring back when touched lightly. Best served warm so the cheese in the middle is gooey!
- Yields: 12 servings
- Preparation Time: 35 minutes