Wednesday, January 25, 2012

Breakfast

We head north tomorrow to see a goodly amount of my family. I am happy about that, very.

Savory Muffin

I leave you with a new favorite recipe, one for a savory muffin. Sometimes we all need a break from oatmeal and waffles, and these play nice on the go. Also, they are a little bit salty, and I know someone out there is craving a few salty things - you know who you are. Be well out there, all of you.

1 cup plain cottage cheese (large or small curd, doesn't change the result)
3/4 cup sharp cheddar cheese, grated
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup green (or kalamata) olives, chopped
1/2 cup grated carrots (or zucchini...or kale...or all three)
1 Tablespoon fresh, chopped oregano (1 teaspoon dried)
2 Tablespoon water
4 eggs, beaten
1/2 teaspoon salt
freshly ground black pepper


Combine wet ingredients, combine dry ingredients, combine the two gently. Grease the heck out of your muffin tins. This makes 12 regular muffins. Bake at 400 for 30-35 minutes or until tops are golden. The best time to try to turn them out is about 15 minutes after they exit the oven, but even then I usually need to get a butterknife involved.

5 comments:

A. Bear said...

These sound great!

Queen of Carrot Flowers said...

This recipe sounds delicious, lovely flavour combinations. Thanks for sharing it.

queenbeehoney said...

Thanks for spoiling us with homemade muffins and bagels, and of course, the boi! I am missing him like crazy. I just want to get in the car and start driving.

dig this chick said...

Yum. Totally my breaky style!

Looking around for those beans you buy. Is is Rancho Gordo!?

xo

Heather said...

Hi darlin' - yuppers, Rancho Gordo is the place. Just got a big box from them a few days ago (excited to try the crimson popping corn, hello).

xo

Heater