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| Shallot & Pesto Muffins |
I have been occasionally making something new, such as these savory muffins.
One day recently I was planning to make my Roasted Corn & Poblano Chowder for dinner and wanted something bread-like to accompany the soup. My first thought was corn muffins, but the soup is full of corn and to top it off, with corn masa flour added, both for thickening and for flavor. Maybe I needed something other than corn for the "bread." The more I pondered, the less I was able to come up with. I didn't want just plain muffins, or plain anything. Even without sugar, plain muffins might go okay with the soup, but to me somehow they just didn't sound appetizing.
So I went online. I found ideas. Some were appealing. Others just gave more ideas. So, with what I had on hand, I went to work. While the muffins stayed very light colored, their flavor was excellent. And, best of all, they went so great with the chowder! We enjoyed every last one of them, over the course of a few days. If I had had chives available, I would have added some of those, minced finely as well, but at this time I did not. They came out excellently.
Makes 12 regular sized muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 small shallot, minced
¼ cup fresh cilantro, minced finely
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¾ cup buttermilk
½ cup sour cream
3 tablespoons pesto
2 large eggs
2 tablespoons olive oil
Preheat oven to 350 degrees. Grease the wells of a 12-well muffin tin: set aside.
Place the first 6 ingredients in a mixing bowl and toss well to combine; set aside.
In a large measuring cup or smaller mixing bowl, whisk together the next 5 ingredients until well combined, then pour into the dry ingredients and mix just to combine, until no dry ingredients are left. Divide the batter evenly between the muffin wells and bake the muffins for about 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
One day recently I was planning to make my Roasted Corn & Poblano Chowder for dinner and wanted something bread-like to accompany the soup. My first thought was corn muffins, but the soup is full of corn and to top it off, with corn masa flour added, both for thickening and for flavor. Maybe I needed something other than corn for the "bread." The more I pondered, the less I was able to come up with. I didn't want just plain muffins, or plain anything. Even without sugar, plain muffins might go okay with the soup, but to me somehow they just didn't sound appetizing.
So I went online. I found ideas. Some were appealing. Others just gave more ideas. So, with what I had on hand, I went to work. While the muffins stayed very light colored, their flavor was excellent. And, best of all, they went so great with the chowder! We enjoyed every last one of them, over the course of a few days. If I had had chives available, I would have added some of those, minced finely as well, but at this time I did not. They came out excellently.
 |
| Shallot & Pesto Muffins |
Shallot & Pesto Muffins
Makes 12 regular sized muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 small shallot, minced
¼ cup fresh cilantro, minced finely
-----------
¾ cup buttermilk
½ cup sour cream
3 tablespoons pesto
2 large eggs
2 tablespoons olive oil
Preheat oven to 350 degrees. Grease the wells of a 12-well muffin tin: set aside.
Place the first 6 ingredients in a mixing bowl and toss well to combine; set aside.
In a large measuring cup or smaller mixing bowl, whisk together the next 5 ingredients until well combined, then pour into the dry ingredients and mix just to combine, until no dry ingredients are left. Divide the batter evenly between the muffin wells and bake the muffins for about 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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