I have this aversion to savory baked goods.
A completely unfounded, I’m-not-sure-where-it-came-from aversion.
Which is why I don’t know what possessed me to make spinach-, chive- and Parmesan-filled muffins to go with dinner last night.
Whatever it was, it will happily be welcomed back. Because not only was this my first venture into the realm of savory baking, but these are probably the best muffins I’ve ever made. They are incredibly fluffy and buttery, despite the fact that they contain zero butter.
Parmesan Spinach Muffins
These muffins are chock-full of salty, melty cheese, slightly-sharp chives and savory spinach. They are the perfect accompaniment for a vegetable-packed salad or a hearty bowl of stew or soup.
Makes 12 muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
3 tablespoons minced fresh chives
1/2 cup grated Parmesan cheese
1/2 packed cup spinach
2 cups unbleached, unenriched all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat milk
1 tablespoon lemon juice
2/3 cup extra virgin olive oil
Preheat the oven to 375F. Either grease a muffin pan or line one with paper.
Chop the spinach into slightly-smaller-than-bite-sized pieces. Mix with the chives and cheese and set aside.
In a large mixing bowl, whisk the flour, baking powder, baking soda and salt. Create a well in the middle of the dry ingredients.
Add the lemon juice, milk and olive oil. Stir until a soft dough forms.
Fold in the cheese, chives and spinach.
Evenly divide the batter between the 12 impressions in the muffin pan.
Bake for 18-20 minutes at 375F, or until the tops are somewhat firm and beginning to brown. Allow to cool for 5 minutes before transferring to a wire rack.
Best served warm.
Am I the only one who was (or is) afraid of savory baking? Any recipes I should try next?