Brunch Bites: Savory Muffin Review

Borrowing a friend's favorite cooking magazine, I had to try this muffin recipe. It was one of the Runners-up in the 2008 contest.

I always make some sort of brunch item for Saturdays and was intrigued by the author's assertion: “These muffins make a meal on their own.” And they are very good, although a bit too greasy [must be the sausage, duh!]. They stored well, and I loved the chewy, hearty texture enhanced by the pepper and onion. One could easily add ¼ c shredded carrot, too.

Country Sausage and Cheddar Muffins

original recipe by: Pamela Shank, WV

Makes 12 Muffins

8oz bulk sausage meat

2 c all-purpose flour

3 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

[1 tsp salt]

[6 Tbps butter, cut to 1/2-inch pieces]

8oz cheddar cheese, cut to 1/2-inch pieces

½ red bell pepper, seeded, finely chopped

½ onion, finely chopped

1 lg egg

¾ c buttermilk

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12 muffin cups, or tin. Cook sausage over medium heat, breaking up until browned, about 5 minutes. Transfer to paper towel-lined plate and cool.
2. Pulse flour, sugar, baking powder and soda, cheese, pepper, onion, and cooled sausage in food processor until mixture resembles coarse meal; transfer to bowl. Whisk egg and buttermilk in measuring cup; stir into flour mixture until combined.
3. Spoon batter into muffin cups/tin and back until toothpick comes out clean, 20-25 minutes. Cool 5 minutes in cups/tin, then transfer to rack. Cool another 10 minutes, if you can wait.

Notes and Modifications:

The original recipe added 1 tsp salt and 6 Tbsp butter into the flour mixture in step 2. While I made the recipe to spec the first time [always a good idea to know where you're starting], Bryce and I wondered why additional fat was necessary when it's a sausage and cheese muffin. So...

• I would increase the buttermilk another ¼ cup to account for the missing butter. The two main ingredients have enough fat already to moisten the dough. However, if it is too dry, you could incorporate 1 Tbsp olive oil at a time until the consistency is right.
• I would omit the salt also because the sausage and cheese usually have enough on their own. I saw no need to put it in [less sodium in the diet is always better.]

I just picked up some dried apricots at the store today, so another Runner-up recipe is on tomorrow's menu: Choco-Apricot Muffins by Joyce Hart, MN. Yum!

A Tea Treat Review

Usually I follow recipes closely the first time. Call me pedantic, but I like to know where I'm starting before I let my creative streak run wild. Breads can be finicky and I more often hesitate when modifying their recipes than with general cooking. But, I knew these would work. They are small changes, but possibly cut the fat a bit without cutting the soft pound-cake consistency and flavor. And I got rave reviews, [good enough reason to share them here].

Lemon Tea Bread

original recipe by: America's Test Kitchen, Family Baking Book

[my modifications in brackets or notes at the end]

Makes: one 8-inch loaf

1 ¾ c all-purpose flour

½ tsp baking powder

[½ tsp baking soda]

½ tsp sea salt

8 Tbsp (1 stick) unsalted butter, softened

1 1/3 c sugar [red. By 1/3 c]

2 Tbsp fresh grated lemon zest

3 lg eggs [can sub just whites]

¼ c whole milk [½ c buttermilk instead]

2 tsp fresh lemon juice [increase to taste]

[Glaze (from: Better Homes & Gardens cookbook)

2 Tbsp lemon juice

1 Tbsp sugar

Raw sugar for sprinkling]

1. Adjust oven rack to the middle position and heat oven to 325 degrees. Grease and flour a 8 1/2-inch by 4 1/2-inch loaf pan. [I used the standard size, 9-inch by 5-inch; the loaf only rises to half the height.]
2. Whisk the flour, salt, baking powder and soda in a medium bowl. Beat the butter, sugar, and zest together in a large bowl on medium speed until light and fluffy, 3 – 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds each. Beat in the flour mixture, milk and lemon juice until just combined, about 20 seconds (do not over mix).
3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick comes out with just a few crumbs attached, 65 – 75 minutes, rotating the pan halfway through baking.
4. Let loaf cool in the pan, 10 minutes. [Brush glaze over the top. Sprinkle raw sugar on for slight crunch.] Turn out onto a wire rack and let cool one hour before serving.

Notes and modifications:

• Use 3 egg whites instead of whole eggs – this is what I had on hand, leftover from another recipe.
• Substitute buttermilk for whole milk. Increase to ½ c to compensate for substituting egg whites for whole.
• Add ½ tsp baking soda to interact with the buttermilk.
• Increase lemon juice to 4- 6 Tbsp, to taste. I only had 1 Tbsp of zest out of 2 lemons, so I increased the juice to compensate.
• Cut sugar by 1/3 c because of sugary glaze and topping.

Like most quick breads, this loaf should freeze well, if it sticks around long enough to sneak into the freezer.

Plum-Yum!

Last night, I followed a new recipe: 'Braised Chicken with Prunes and Cream' by Rachael Ray (in Everyday with Rachael Ray, Feb 2011). [Thanks so much to my dear friend who gave me the magazine.]

Trying to describe the taste, Bryce and I could only make yummy noises;
                                                          words failed completely.
It was delectable, delicious,..................................................worthy of moaning.
It pairs flavors - prunes, vinegar, cream -
that aren't supposed to go together (at least the vinegar part).
                                              But, Oh! The final product is amazing!

Just in case you've been convinced to try it:

1/2 c dried pitted prunes (plums)
1/4 c sherry vinegar (I used red wine, since I didn't have this on hand)
1 tsp brown sugar
1 Tbsp oil
4 skin-on, bone-in chicken thighs, trimmed and patted dry
Salt and pepper
1 onion, sliced
1/2 c sliced mushrooms (I thought of this addition while I was eating)
2 c chicken broth
1/3 c heavy cream
splash of sherry (I added this for that great flavor)

I served with:
3 c cooked long-grain (brown Basmati) rice
steamed asparagus spears

*In small bowl, toss the prunes with the vinegar and sugar. Let marinate for at least 10 minutes.

*Meanwhile, season chicken with salt and pepper. In a large skillet or dutch oven, heat oil over med-high heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to plate.

*Discard all but 1 Tbsp of fat and lower heat to medium. Add onion and cook, stirring, until soft and golden, about 5 minutes. [Add mushrooms; saute 1 minute.] Add prune-vinegar mixture, stir, return chicken to pan. Add broth and simmer until the chicken is cooked through and the liquid is reduced by half, about 20 minutes. Stir in cream [and sherry].

*Plate and Enjoy! (Makes only enough for 4 meals unfortunately.)