Friday, May 7, 2010

Scallion and Cheese Muffins

Have I mentioned how much I love this batch of library cookbooks? Yep. Willliams-Sonoma cookbooks officially ROCK!! I've been cooking out of these as much as possible lately so I can try all the recipes that look before I have to return them in another week (I've already renewed the baking cookbook once).

These muffins are terrific. They taste like something you would get a restaurant, you know which ones I am talking about--they are often called "Country Herb Muffins" or something like that. (Ok, so restaurant is used loosely as I am thinking of one of those salad/buffet only places).

We loved them. Next fall or spring when we are wallowing in scallions, I will make these again (and again and again!)

Scallion and Cheese Muffins
slightly adapted from The Williams-Sonoma Baking Book

5 T olive oil
1/4 c finely chopped onion
1/4 - 1/2 c finely chopped scallions, white and light green parts only
3 c flour
1 1/2 c Swiss Cheese
3 T fresh parsley, minced
4 t baking powder
1 1/2 t salt
1 t dried oregano
2 lg eggs
1 c milk

Heat 3 T oil in a skillet over medium heat. Add the onion and scallions and saute until translucent, 2 -3 minutes. Remove from heat and let cool. In a bowl, stir together the flour, cheese, parsley, baking powder, salt, and oregano. In a 2 c measuring cup, whisk together the eggs, milk, and 2 T oil until blended. Add the cooled onions (and any oil left in the pan). Make a well in the center of the floor mixture and stir in the milk/onion mixture just until everything is evenly moistened. (It's ok if the batter is lumpy). Spoon the batter evenly into 12 greased muffin cups. Bake in a preheated 375 degree oven until the muffins are golden, dry and springy to the touch, 25 - 30 minutes. A toothpick inserted in the center should come out clean. Let cool for 5 minutes, remove from muffin cups. Serve warm or at room temperature.

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