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