Since making these parmesan and rosemary muffins I have become a savory muffin convert. While they don’t taste quite as good as the raspberry and white chocolate muffin I used to get at my local cafe, that is probably a good thing as I am not tempted to scarf down a tray of muffins when baking – all in the name of research of course. Instead with savory muffins, after I have made them I actually have some sitting in my freezer when I want a tasty alternative breakfast to my usual instant oats.
I normally make muffins using flour with the occasional foray into bran and oats. But given another month has rolled around it was time to try something new for Our Growing Edge. Our Growing Edge is a monthly link up party that aims to connect food bloggers and inspire us to try new things. This month is hosted by Kerene at The Dream Baker. It is always good to have a bit of a push to try something new. It is so easy to get into food ruts. Make sure you pop on over to Kerene’s blog to see some gorgeous cakes and great looking homemade granola.
This is my first attempt at making muffins with cornmeal – thought it seems to be a much more common thing in the US than here in Australia. Americans or at least those in certain parts of the US appear to use cornmeal quite regularly. Here in Australia I have mainly seen it being used for polenta and polenta cakes and even then not very often.
This recipe for garlic cheddar cornbread muffins from Alida of Alida’s Kitchen looked good with great flavours and I had some buttermilk and sharp cheddar that I need to use up. What did I think? I did like the flavours but I am just not that keen on the slightly gritty texture that the cornmeal gave to the muffins. I suspect I used the wrong kind of cornmeal. This article has a good round up of the different kinds and I should have used a finer ground cornmeal. I would make these muffins again but would be more picky about my cornmeal.
To get the recipe, head over to Alida’s website. I made a half batch using the following ingredients:
- 1/2 cup of plain flour (all purpose flour)
- 1/2 cup fine ground cornmeal
- 1/2 tsp baking powder
- 1/4 tsp of baking soda
- 1/2 tsp of garlic powder
- 1/2 tsp of dried herbs – like Alida I used an Italian Herb mix
- 3/4 cup of sharp cheddar cheese, split into a bit over half a cup and 2 tbs
- 2 tbs of granulated sugar
- 1 egg lightly beaten
- 1/2 cup of buttermilk
- 40g of melted butter
Preparation time is about 5-10 minutes and cook time is 20 minutes including all the mixing and combining. A muffin has about 210 calories.