I love savory quick breads for the simple fact that you don't need a plethora of time to get some nice, warm, homemade bread on the table. For texture purposes, I much prefer yeasted breads because they're not as heavy and dense, but I don't always plan far enough in advance to get homemade yeast bread ready for dinner. Maybe someday I'll make a fresh loaf of bread every day, but it certainly won't happen any time soon, as much as I'd like it to. I was slightly wary of these muffins because the Sweet Melissa fresh peach muffins that I made were very, very dense, and I just hate the idea that a muffin that comes out of the Singleton's Kitchen could do physical damage if hurled with enough force. These muffins also call for 10 tablespoons of butter and a cup of heavy cream. That's fantastic, I do love butter, but I hate it on my hips. I spend more time than I'd like to admit sitting down reading and studying for school these days, and I really wanted to lighten these up as much as I could without sacraficing flavor. I ended up making quite a few changes:1. I subbed 5 tablespoons of non-fat Greek yogurt for 5 tablespoons of the butter.
2. Instead of using 1/2 cup of heavy cream and 1/2 cup of milk, I used 1 cup of milk.
3. I added 1/2 cup of King Arthur White Whole Wheat in place of the AP flour. I was going to sub 1 cup, but I chickened out. Next time I'd use a cup of WW flour as I think the recipe can handle it.
4. I didn't have any fresh sage, but I did have quite a bit of fresh flat leaf parsley and fresh thyme, so I used about 3 tablespoons of fresh thyme & parsley combination.
These muffins are super tasty, and they are definitely not lacking in the flavor department. I actually think that I'd really like to make these as minis. There's so much going on with the cheese, caramelized onion, and herb flavors, that I think they'd make perfect little mini bites. Honestly, these were still a little more dense than I'd like them to be, but that could be my fault for 86ing some of the butter fat in the recipe. Thanks to Hanaa for picking this recipe. It was a very nice and welcome change to make something savory! You can visit her blog if you'd like the recipe.
17 comments:
I agree with you on the nice change in making something savory. I love all the changes you made with the recipe. Greek Yogurt is a great idea.
Your muffins look great and I love the idea of minis too.
Off subject but are you running at all? I know you were interested while back. Just curious!
I just bought a book that's all about savory baking - taking things that are normally sweet, like cobblers, crisps and strudels...and muffins! ... and making them savory. Very appealing to me! I'm sorry these were still slightly lethal weapons but they look delicious and I'm sure they'd be great as minis.
mine were a bit dense, but I think I figured out why yours were not as much. The recipe had called for 1/2 a cup of both milk and heavy cream. I think you added a cup of milk too much. =]
that's okay though, if it makes the bread better, why not?
Such a nice change of pace making a savory dish! Good idea subbing the cream!
Katie xox
I was worried about these too given my results with the peach muffins were not good. These were definitely better (not as dense) but mine were a bit bland. Yours look awesome and I love that you lightened them up so much! I was going to sub some whole wheat flour but I chickened out as I'd done that with the peach muffins to less than stellar results.
ahh! those look so good. i love cheddar and onions together!!
Your muffins look great, nice and golden brown on top. Love your substitutions. I considered using some WW flour too (all week) and then forgot this morning when I made them :o)
I like the mini-muffin idea. I was thinking they would make great appetizers, if you cut out a cone shape from the and fill it with tuna salad or egg salad.
Thanks for baking with me this week!
Oooo, mini muffins sound terrific! I make mini cinnamon muffins all the time. These were my first savory muffins. Yours look great. Thanks for sharing all the substitutions you used.
Yogurt is a great substitution, and I'm sure the herbs you used were really tasty too! Your muffins look great! I agree about the minis. I hadn't thought about it until I read your post, but these muffins were so flavorful I have yet to finish one in a sitting. Minis would be perfect!
These look fantastic! I spied them when I was writing my cranberry walnut celebration bread post earlier and was kicking myself for not seeing them earlier in the day. That much butter and cream would scare me, too, so I was eager to see what changes you'd made. I love a muffin that can be enhanced with whole wheat flour!
They look great! I also cut a bunch of the butter and cream out; you know, some things need it, but for healthier treats like muffins, it's okay to do without. It's good to know you can get away with whole wheat flour on this one too.
I absolutely love your changes for cutting calories in these savory muffins. Great job and the muffins look perfect! SO many of us were worried about the flavor and texture then ended up being pleasantly surprise.
These muffins look great and I really like your changes to them. I bet they would be great as minis... but I like everything mini!
Minis are a great idea! I'll make a mental note for next time.
Thyme and parsley sound like great substitutions; minis would be a nice appetizer. Your muffins look great.
I love that you lightened them up a bit. I was going to use 1/2 ww flour and 1/2 white, but I chickened out. I was afraid of them being too dense also.
Your subs sound really good...and good for you! Kudos on figuring those out. The muffins look wonderful, I love their color.
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