Recipe: Dijon Dinner Muffins

Recipe

Dijon Dinner Muffins

Muffins are typically thought of as breakfast foods, and these may also be eaten at breakfast. But I prefer to serve these particular muffins in lieu of dinner rolls. Their honey-mustard taste with a touch of rye flavoring makes them a savory compliment to roasts, soups and salads. Yet they also have the soft inner texture of a muffin. You may choose to add bits of ham or olives to the batter for an even more robust bread.

Ingredients

1-1/2 cups all purpose flour
1/2 cup rye flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1-1/2 tablespoons honey
2 eggs
1 cup milk
1/4 cup olive oil
2-1/2 tablespoons Dijon mustard, preferably stone ground
1/2 cup Parmesan, grated

Preparation

Preheat oven to 425 degrees. Lightly grease a muffin pan containing a dozen 2-1/2 inch muffin cups.

In a large mixing bowl, combine the flours, baking powder, salt and pepper. In a separate bowl, beat together the eggs, milk, oil and mustard. Make a well in the flour and pour in the liquids. Using a spatula, fold together all ingredients until just blended, being careful not to overbeat. Fold in the cheese.

Pour the batter into the muffin cups. Bake 20 minutes.

This Archived Page created between 1994 and 2001. Modified August 2007

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