Sunday, June 27, 2010
Yum. I made these for a bake sale, figuring there wouldn't be as many savory options. They were intended to be an accompaniment for beer, but I think they'd be great with a cold summer soup like gazpacho or chilled avocado soup.
makes about 20 muffins
3 1/2 cups sifted flour*
2 tsp double-acting baking powder
1 tsp salt
1 tsp baking soda
2 cups lowfat yogurt
2 eggs, beaten
3 Tbsp milk or water
8 oz X-sharp cheddar cheese, grated
1 small yellow squash, grated
5 jalapeño peppers, seeded
1/4 yellow onion
2 cloves garlic
1 Tbsp olive oil
salt and pepper
First, grate the squash. Then put the onion, garlic and peppers into the food processor and chop them very finely. Saute the onion mixture in a skillet until the onions are starting to become translucent, then add the squash. Salt and pepper lightly, and saute for about 5 minutes until the veggies are tender. Set aside to cool.
Preheat the oven to 400 degrees, and prepare your muffin tins (you will need two).
Sift the flour, baking powder, salt and baking soda together in a large bowl.
In another bowl, beat together the yogurt, eggs and milk. Mix about half of the cheese into this bowl. Make a well in the flour and pour in the liquid. Mix with a few swift strokes until the wet and dry ingredients are just barely blended. Scatter the veggie mixture into the flour, and finish blending using as few strokes as possible.
Fill each muffin cup about 2/3 full. Scatter the remaining cheese over the tops of the muffins and then bake for about 20-25 minutes. The cheese will get wonderfully bubbly and just barely start to brown around the edges.
* Note on flour: I used a blend that was about 1/3 white flour and 2/3 whole wheat pastry flour, but you should use your favorite flour for savory muffins - I think wheat flour works nicely with these flavors.
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