Tuesday, February 14, 2012

Another batch of muffins

I'm enjoying making savory mini-muffins these days. On Sunday I made a batch with goat cheese and grated zucchini. The squash was from last year's garden, grated and frozen. It was perfect for this recipe.

Mini goat cheese and zucchini muffins cooling in the purple muffin mold.

The muffins are easy to make and they pop right out of these hot purple silicon molds. There's no need to butter or otherwise grease the molds. And they clean up in a snap.

One of the best things about the muffins is that they're great finger food. No fuss, no slicing, just pop 'em in your mouth! We ate these cooled the first day, then had them again on Monday warmed up in the toaster oven.

***** UPDATE: Here's the recipe for those of you who read French:

Cake salé, courgette et chèvre

180 g de farine
1 sachet de levure chimique
3 oeufs
10 cl de lait
5 cl d'huile d'olive
100 g de chèvre
200 g de courgettes
20 g de parmesan
1 cuillère à soupe de moutarde
1 bonne grosse cuillère à soupe d'herbes fraiches(basilic, coriandre, menthe...)
sel
poivre


Couper les courgettes en petit dés. Les salés un peu pour leur faire perdre leur eau et le mettre sur un papier absorbant. Couper le chèvre en dés.

Mélanger les oeufs, la farine, la levure et le parmesan. Ajouter le lait, l'huile et la moutarde et bien mélanger. Ajouter finalement les courgettes, le chèvre et le herbes et mélanger à nouveau.

Verser la préparation dans un moule à cake beurré et fariné. Et mettre dans le four préchauffé à 180°C pendant environ 45min.

Astuces : Le cake est encore meilleur le lendemain. Il se conserve plusieurs jours au frigo. Vous pouvez aussi le couper en tranches et le congeler.

Vous pouvez le faire cuire dans des petits moules à cake ou dans des petits moules rond style mini muffins. Dans ce cas il faudra un peu réduire là cuisson.

12 comments:

  1. I love the green on gold of the muffin tops against the purple... all the colours are very "late '60s"... nice.

    The WV is "aligliti"... sounds line an Italian food.

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  2. I could eat these for breakfast!
    m.

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  3. oooh, they look like those little cheese and herb biscuits we get at lots of restaurants. Yumm!

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  4. My dry mouth is salivating again!

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  5. Yum! They look great--especially against that purple pan!

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  6. Catherine near Lille14 February, 2012 22:29

    I agree with everyone that these look ab-so-lute-ly delicious! Could you post the recipe please Walt?

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  7. I'll have to give these a shot since the last ones worked out so well.

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  8. I miss muffins; but they are off the menu for now - goodness knows for how long.

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  9. tim, very mod.

    raybeard, here's a napkin, dahling.

    mark, oh, good idea!

    judy, hmmmmm...

    ron, I'll save one for you.

    ginny, the purple pans (for there are two) are funny. Strange color choice for cookware.

    catherine, The recipe is in French. I'll add it to the bottom of the post.

    scott, cool.

    michael, but these are not sweet, and they have vegetables in them!

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  10. Thank you for the recipe! They'll be appearing on a dinner table near me very soon.

    I'm fine with French but need to know thvuweight in grams of the sachet de leuvre chimique.

    Merci bien!

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  11. will, the sachet is 11 grams. Enjoy!

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