Friday, June 1, 2007

Quest veggie muffins

A friend just reminded me about these muffins. Funny, because I was thinking about making them. I can't believe I haven't posted the recipe here!

I had a fantastic savory muffin in a health food co-op, Sevanandah,(sp?) in Atlanta's Little Five Points area. This was a good 12 years ago at least. It was so good, I remember it. It was moist, salty, and full of tons of shredded veggies. I finally came up with something that fills my savory muffin void. It is not the same - the original had squash and zucchini, and may have had cornmeal in it. But, I call these my quest muffins, since I finally made a good shredded veggie filled muffin after ten years of not being able to find one for sale anywhere near where I live.

Ingredient explanation: broccoli slaw is commonly available in the produce section of my regular grocery store. It is bagged, raw, and shredded broccoli, carrot and cabbage.

Quest veggie muffins
Makes 24 muffins

3 cups all purpose flour
3 cups whole wheat flour
2 T baking powder
2 t salt
½ t cayenne pepper
¼ t black pepper
1 cup crumbled gorgonzola cheese
1 cup shredded cheddar
1 bag (12 oz) broccoli slaw (or 1 ½ cups shredded veggies of your choice)
2 ½ cups milk
6 T unsalted butter, melted
2 eggs
1 ½ cup sour cream
1 cup shredded Parmesan cheese

1. Preheat oven to 350. Coat 12-cup muffin tins with nonstick spray

2. Blanch broccoli slaw. One method: Boil water in a medium saucepan. Submerge veggies into boiling water for one minute. Strain and submerge in an ice bath or run under cold running water. Set aside in a colander to dry out.

3. Whisk flour, baking powder, salt, cayenne and pepper together in a large bowl. Mix in cheese and veggies, breaking up any chunks, until cheese and veggies are coated with flour. Whisk milk, butter, egg, and sour cream together in medium bowl. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Divide batter among muffin cups. Sprinkle Parmesan over batter in each cup.

4. Bake until golden brown and toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Cool before eating.

1 comment:

J-Rap said...

Ohhh, I think I need to make these. Do you think it would work with feta instead of gorgonzola? I have muenster, mozzarella, parmesan, extra sharp cheddar, and some bleu cheese (but I hate bleu cheese), and feta. And cream cheese. Any of those you think?