Dijon Dinner Muffins
by Kate Heyhoe
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.
- 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
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.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007