Monday, July 25, 2011

A Savory Experiment

The thought of a savory muffin is appealing to me. It is a less sweet breakfast option that is still delicious with a coffee or tea accompaniment.

While looking through an old cooking magazine last month, I came across a recipe that offered the flavors of Bleu cheese, walnuts, and apples in the form of a tart. Oh my goodness that sounds goooood! And my mouth began to water at the thought of the combination of flavors: savory, nutty and sweet. Inspiration!!!

I want to include these flavors in a muffin! Or perhaps I should call it a biscuit? So I 've been experimenting over the past two weeks, adding those same ingredients to my own muffin recipe. In the first batch, I omitted the sugar from my muffin recipe altogether and added a bit more flour to compensate, plus the Bleu cheese, walnuts (toasted) and apples. However, I found the outcome to be too dry. Maybe the fact that I omitted the sugar didn't actually mean I had to compensate with flour. So, in the next batch I added just a few tablespoons of sugar and took out the flour that I had added in the previous batch. That worked much better! And another thing, should I put sugar on top? Sprinkling the tops of muffins with a little Turbinado sugar gives them a yummy sugar crust and a lovely glistening appearance. Trilety suggested a honey glaze to top these savory muffins/biscuits; a touch of sweetness doesn't always mean cane sugar is necessary. She uses other natural sweeteners in her baked goods, such as honey, molasses, and maple syrup. So I'll try the honey glaze! Brilliant! I love experimenting and I love it when things come together.

So, it's clear that I am quite excited about this idea. Does anyone share my enthusiasm?


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