This week’s recipe is being hosted by Hanaas Kitchen: http://HanaasKitchen.blogspot.com/ . For a change of pace we are baking savory muffins instead of something sweet. Melissa lists four different versions and we are doing the caramelized onion, sage and cheddar cheese muffins.
Of course I decided to change things a bit: instead of onions I decided to use shallots.
I sliced them and sautéed them with a small amount of butter and a misting of olive oil.
I was trying to brown the shallots without getting them too wet. Then I refrigerated them until I could get to making the batter. When I went to my garden to pick the sage I discovered that some animal or bug had been there before me and almost all my sage was gone. What bug eats sage?! So I used a combination of what was in the garden: chives, a little sage and some marjoram. For the cheese I chose a white cheddar. The batter is a breeze to make, you don’t need a mixer.
For the pan I used my silicone muffin cups. I love them! You don’t need a cupcake pan and the muffins pop right out.
There were 12 muffins but my husband devoured one as soon as they came out of the oven. I was worried that the shallots would be too moist in the muffin but the balance was just right. These do have a kick from the cayenne pepper; I might reduce the 1/4 teaspoon of cayenne to 1/8 teaspoon next time I bake this recipe . They are perfect to serve with soup.
For anyone who has leftover onions I have a favorite panini recipe: 2 slices of bread (sourdough or country style), 1 Tablespoon grainy dijon mustard, 2 – 3 slices gruyére cheese, 3 – 4 very thin slices granny smith apple 2 Tablespoons caramelized onions. Spread the bread with mustard, layer cheese, apples, onions and more cheese, grill in a panini press. Or, just sauté in a fry pan. Yum!
Good new, I have a training session scheduled at the Apple store this week and we are going to cover blogging. Maybe I will know how to hyperlink by next Sunday.
Have a great week, Patty