Saturday, April 26, 2008

Tools of the Trade

Joelen over at Joelen's Culinary Adventures is hosting the second round of her new blogging event, Tasty Tools. I felt horrible that I did not get an entry out for the first one so I was determined to submit an entry to this one. As soon as I heard that this months tasty tool was scoops I knew what I wanted to make. Something using my mini muffin pan and my small scoop.

Today I had a random urge to make muffins,but I was craving savory ones not typical sweet ones. I found a basic muffin recipe that I could put my own spin on and went with it. Once I mixed up the batter I separated half of it into another bowl and decided to make one bowl cheddar dill and the other Parmesan rosemary.

Be sure to check out Joelen's blog on Monday May 5th for the round up of all the great recipes to bring your scoops out of retirement.

(Adapted from Better Homes & Gardens, New Cook Book, Limited Breast Cancer Edition)

1 3/4 cups AP flour
1/3 cup sugar (If making savory flavored muffins reduce to 1/4 cup)
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

1. Grease twelve 2 1/2" muffin cups or line with paper baking cups; set aside.
2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Scoop batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Sizing up Muffins
Muffin cups come in all shapes and sized, from bite size minis to standard 2 1/2" cups to jumbo muffins. You'll need to adjust the baking time according to the pan you choose. Mini muffins will bake about about 8 minutes less than standard-size muffins. And for jumbo muffins, lower the oven temperature to 350 and bake about 30 minutes.

My Variations
Cheddar Dill Muffins
Prepare as above, except reduce the sugar to 1/4 cup and fold in 1 1/2 teaspoons dried dill and 1/4 cup sharp cheddar cheese, shredded.

Parmesan Rosemary Muffins
Prepare muffin recipe as above, except reduce the sugar to 1/4 cup and fold in 1 teaspoon rosemary (I used a pampered chef rosemary herb seasoning blend) and 1/4 cup freshly grated Parmesan cheese.


Lunch Buckets said...

Your savory muffins are so cute - and sound so good too :) I -really- want a scooper, but haven't figured out a way to justify it to myself yet!

Anonymous said...

These looks so cute and scrumptious!

Anonymous said...

This seems down right delicious. Lately I have been trying to cook and such, so I believe I will need to try this one out!

Jessica said...

Both flavors sound great! I am definitely bookmarking this recipe!

Anonymous said...

Glad that recipe worked out for you! These look really tasty, good flavor choices :)

Carrie said...

YUM! I love my scoops, and always looking for new muffin recipes!

giz said...

I love it when the whole batch looks equally sized. It's nice to see savory muffins.

Jaime said...

These muffins look awesome! I want to try both varieties! I am saving these recipes.

gaga said...

Mmm...cheesy muffins, how can you go wrong? Those look wonderful!

deLa said...

OH that cheddar dill sounds amazing! and i have a lot of dill i didn't know what to do with! you have just given me a recipe for the weekend!