Sometimes we don't want to muck around with scone dough; cutting in butter, rolling, patting, forming into shape. Sometimes we just want a simple drop biscuit that is savory, rich and speckled with cheese. Even better? Change that drop biscuit into a portable cheddar shallot muffin all nestled nicely in a paper liner for portability.
I love savory breads, muffins and scones. They truly are my weakness. I readily admit I would take savory over sweet any day. I love savory baked goods plain or crowned with a pat of butter. These muffins are wonderful either way!
I could have went with simple cheese muffins but I love the flavor onion adds to the muffins. Shallots are a lovely mild onion with a reddish tinge that works perfectly in this recipe. If you don't have any on hand go ahead and substitute with chopped scallions or snipped chives.
Next, on to the cheese! It is always preferable if you shred your own cheese as it tends to melt better in baked goods. That said, if you are like me and don't have time then use pre-shredded cheese. Just make sure you buy Old Cheddar pre-shredded variety for this recipe.
The addition of seasoning goes a long way here to take these up to another level. Key seasonings are pepper, dry mustard, cayenne pepper and if you want, add 1/4 teaspoon of smoked paprika for added color and depth of flavor.
This recipe makes 12 large muffins. They bake at a low heat for a longer period of time and come out golden, fluffy and just down right delicious!
RECIPE:
WHAT YOU NEED
1 rounded tablespoon of salted butter
1 large shallot, diced
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/2 teaspoon - 1 teaspoon ground black pepper (go with 1 tsp if you like a peppery bite)
pinch of salt
1/2 teaspoon dry mustard
2 cups shredded old cheddar cheese
1 1/4 cups milk (2% is fine)
1 large egg
MAKE IT
PREHEAT oven to 325F
LINE 12 muffin cups with paper liners - these do tend to stick to the liners a bit so you may want to consider spraying the liners lightly with cooking spray before filling. Or forgo liners and just spray the muffin tins thoroughly before filling. In the future I will omit the liners because it just makes eating these babies so much easier without trying to peel them off!
MELT butter in small saucepan and cook diced shallot over MED heat until they soften - 3-4 minutes
IN LARGE BOWL, whisk together flour, baking powder, cayenne pepper, pepper, salt, and dry mustard
IN SMALL BOWL, whisk together milk and egg
ADD WET INGREDIENTS AND SHALLOTS to dry ingredients stirring with a wooden spoon until just combined
WITH ICE CREAM SCOOP, scoop batter into prepared muffin tin
BAKE 30-35 minutes or until toothpick inserted in middle comes out clean
LET COOL in pan 5 minutes
TRANSFER muffins to cooling rack
These muffins are best eaten warm and if you don't want to freeze them then I advise you indulge in them the same day they were made. To reheat, just pop them in the microwave on HIGH for 10 seconds
These also freeze incredibly well. Place them in a freezer bag and toss them in the freezer. They are good for up to 3 months frozen. To defrost, place in microwave for 50 seconds at 60% power.
ENJOY!
Also seen here
