Cheesy muffins to fall for.
Is there anything better than ooey-gooey cheese, all melty and molten with bits that have caramelized and hardened to a lacy crisp?
These savory muffins have all that and more going on.
“Three Cheese and Tomato Muffins” are loaded with cheese, pesto and sun-dried tomatoes.
The recipe is from the new “The Modern Dairy” (Kyle Books) by chef and food writer Annie Bell.
It’s definitely not a book for those who are lactose intolerant, as its 100 recipes celebrate milk, cream, yogurt, cheese and butter. Learn how to make everything from yogurt from scratch to “Spinach and Ricotta Gnocchi” to “Butternut Squash Fries with Date and Mint Quark” to “Milk Chocolate Mousse.”
My freezer is a repository of odds and ends, a treasure chest packed with the promise of delicious culinary endeavors to come.
Rinds from parmesan wedges saved for hearty vegetable soup pots in the days ahead.
Over-ripe bananas tucked away for spur-of-the-moment banana bread-baking.
Heels of bread for making crumbs to dredge chicken thighs in.
And for this recipe.
“Raspberry Almond Bars” appealed to me because they make use of almond flour (also found copiously tucked away in my freezer) and bread crumbs. In fact, there’s no need to measure out any all-purpose flour because the batter gets its foundation from the former two ingredients, plus a generous amount of eggs. The recipe calls for 6 extra large eggs. Since I only buy large ones, I just upped the number of those to 7 for this recipe. It also calls for superfine sugar. You can just whirl regular granulated in a food processor to make it finer. Or truth be told, I just used the regular granulated as is without a problem.