Lately dinner has been a rush. Work is wonderful but stressful so late nights lead to quick fixes like burgers or mac & cheese or worse…takeout. Needless to say, I haven’t been cooking as much as I’d like. Which also accounts for the long periods of silence in between posts. I just haven’t been able to experiment with creating new recipes lately.
While dinner is a struggle, breakfast is something I’ve come to love and need. I used to be the person who never ate breakfast, went to work, maybe grabbed a cup of coffee on the way, and then didn’t put anything of substance in my stomach until about 1:30 or 2pm. Yet somehow when I started forcing myself to eat breakfast a few years ago, I became addicted and now need it to survive. On the occasional day I leave my apartment without food in my belly, I feel nauseous and dizzy on the subway ride in, until I’m able to finally fill that void. To avoid the drab bowl of cereal, I try to prep some foods on Sunday night to carry me through the week’s mornings.
For this month’s Secret Recipe Club I was sent over to Tara’s Multicultural Table to find a dish to replicate. Just as the name suggests, Tara’s blog is brimming with different ethnicities of food. I was intrigued and scoped out some of the delicious recipes before making a beeline over to her breakfast recipes. Tara’s recipe for Cheddar Chive Muffins caught my eye. I’m a big fan of muffins but never gave much thought to savory muffins. Packed with cheddar, how could I resist?
The muffins came out light and springy. Almost like a biscuit, but muffin shaped. The batch of 8 was quite filling and the perfect quantity for our shorter week. Next time I might have to test the addition of ham or bacon in them.
Cheddar Chive Muffins (Adapted from Tara’s Multicultural Table)
- 3/4 c all-purpose flour
- 3/4 c whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 c shredded cheddar cheese
- 1/3 c chopped fresh chives
- 1 c milk
- 1 egg
- 2 tbsp butter, melted
Preheat oven to 375 degrees F. Spray 8 muffin cups with nonstick cooking spray. In a large bowl, combine flour, baking powder and salt. Mix in the cheese and chive.
In a small bowl (or large measuring cup, like I did, whisk milk, egg and melted butter. Stir into dry ingredients until just combined.
Divide batter among 8 muffin tins (I find a large spring-loaded ice cream scoop does the job well). Bake in preheated oven until golden and toothpick inserted in center comes out clean, 20-25 min.