Savory Muffin Recipe: Mushroom Cream Cheese Muffins
This morning, I prepared a batch of savory cake batter. I flavored it with fresh herbs from the garden, goat cheese, cream cheese, garlic and shiitake mushrooms. I baked them later in the day and had already prepared a garlic herb goat cheese spread to go along with the savory treats. It was "un délicieux en-cas", which literally means in French a "delicious in case of [I get hungry]"!
Yields: 18 muffins1 egg, at room temperature
1 teaspoon granulated sugar
2 teaspoons canola oil (or any neutral oil)
3 cloves fresh garlic, cut into thirds
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon red chili powder
3/4 teaspoon garlic powder
4 shiitake mushrooms, diced
3/4 teaspoon salt
1 cup whole milk, at room temperature
4 tablespoons unsalted butter, softened to room temperature
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons fresh thyme, chopped
3 ounces goat cheese, softened to room temperature
3 ounces cream cheese, softened to room temperature
3 tablespoons Parmesan cheese, freshly shaved
Preheat the oven to 400°F.
In a small pan, heat the oil and fry the garlic until light golden.
In small bowl, combine the herbs (tarragon, thyme and oregano), goat cheese, cream cheese and garlic. Soften the mixture with a little milk. Set aside.
In a mixing bowl, beat the egg with the sugar for about 4-5 minutes.
In another bowl, combine the flour, salt, baking powder, garlic powder and red chili powder. Sift all the dry ingredients.
Add the dry ingredients to the egg mixture. Mix well. Add milk and butter. Add the cheese mixture and diced mushrooms.
Place a cupcake liner in each mold. Pour in the cake batter. Sprinkle the tops with Parmesan cheese.
Bake for 5 minutes at 400°F; lower the temperature to 375°F and bake for another 25-30 minutes. A skewer or a toothpick inserted into the muffin should come out clean.
Remove from the oven and allow to cool for about 10 minutes.
Serve with the herb cheese spread.
Sifting dry ingredients helps get rid of lumps of flour and aerates the mixture when liquid is added. It's an important step when you're baking so you get a moist result.
Check out the link for more cake recipes.Published By: on June 9, 2011.