Oh, what’s this? Did Yvo try baking again? Why yes, yes she did. Well, not exactly. It’s nice to have friends who are actually adept at things, who will, when she lends a cookbook to (that she won at Foodbuzz fest, actually) and subsequently begs them to bake something in the book and take pictures so she can blog it will not only do so willingly and gladly, but then will share the results with her so she can form her own opinion on the recipe.
Awesome. That’s what awesome friends do, right? Right?!
Mmm, Savory Baking by Mary Cech (Chronicle Books, 2009) is chock-full of baked goods that aren’t sweet. My kind of thing.
With one glaring exception. I didn’t think they were salty enough. Salt is meant to enhance and bring out flavor in the items in which it is playing. This needed a little more salt. So, my one modification – if I were a more confident baker – would be to increase salt in the recipe. Instead, if I make these myself (read: ask someone else to make them for me again), I would layer a half measure into the muffin cup, then sprinkle some sea salt, top with more batter, and then bake like that. As it was, I just toasted them after slicing in half, then spread butter and sprinkled sea salt on that. DELICIOUS with the extra salt!!
Recipe to follow in original form:
Savory Baking
Mary Cech
Chronicle Books, 2009
Sharp Cheddar and Cherry Muffins
1 cup dried cherries
2 cups all-purpose flour
2 cups (8 ounces) finely grated extra-sharp cheddar cheese
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 eggs
1/4 cup canola or vegetable oil
Preheat the over to 350 degrees F and butter and lightly flour the inside of 8 muffin cups. Put the cherries in a small bowl and pour enough hot water over them to cover the tops. Set aside for 10 minutes; then drain.
Put the flour, cheese, sugar, baking powder, and salt in a medium bowl and gently stir just to blend the ingredients. Whisk the cherries, milk, eggs, and oil together in a small bowl. Pour the milk mixture over the flour mixture and stir together just until a soft, wet dough forms.
Spoon the dough evenly into each muffin cup. Bake until the tops are lightly browned and spring back when gently touched in the center, about 20 minutes. Remove the pan from the oven and place on a cooling rack.
When the muffins are cool, turn the pan upside down and tap the corner of the pan on the countertop to release each muffin. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 4 to 5 days. Warm the muffins by placing them in a preheated 300 degree oven for about 5 minutes or splitting them in half and putting them under a broiler until lightly browned.
Happy eating!!!
T.C. says
Cheese Muffins! DAMN, I want a taste! *drools&
Aimee S. says
Nice buns!
Witzel says
Mmmmm. I like the salt addition idea. And sprinkled on the muffin top too, that would do nicely. But then, I think the salt bagel is the One True Bagel.
d says
These sound perfect for brunch, will try.