June 09, 2012

Rye Muffins with Sorrel, Parmesan and Sun-dried Tomatoes

“Time takes it all, whether you want it to or not.”
Stephen King


Sorrel Muffins

It seems that I've been running out of everything lately. The light wind breezing in my hair. Fresh careless smile on the face. Unexpected but well-earned luck. More clarity, a little bit more right decisions and yes - a lot more time... Especially time...

three dandelions

In that case I am going to be very fast with the recipe.  Even though the proper weather is still quite questionable, apparently summer has just gained its momentum bringing together one of the last chances to enjoy fresh wild sorrel before it comes into bloom. So here we ended up with some great whole grain muffins flavored with nicely tart sorrel, delicious sun-dried tomatoes and adorable Parmesan. Perfect for breakfast, and even more perfect for a snack any time in between.

That's it for now, and while crumbling the keyboard with the last bite of a muffin I am going to continue counting my not-existing time leftovers.
Honestly hope you're having a way better first summer kiss!...


Sorrel Muffins

Whole-grain Muffins with Sorrel, Parmesan and Sun-dried Tomatoes

for 12 muffins:
2 cups (250 g) whole-rye flour (or whole-wheat)
1/2 tsp salt
1 1/2 Tbsp baking powder
2 tsp sugar
3 oz (75 g) Parmesan, grated
3.5 oz (100 g) fresh sorrel (or spinach)
2.6 oz (75 g) sun-dried tomatoes, chopped
1 egg
1 cup (240 ml) milk
3 Tbsp water
6 Tbsp (90 ml) oil

Preheat the oven to 375 F (190C) temperature.
Place the sorrel in a medium pot with a little bit of water and cook stirring occasionally until wilt. Transfer to a coriander, cool and squeeze as much water as possible.
In a large bowl, mix the flour, salt, baking powder and sugar. Stir in 2 oz (50 g) of the Parmesan.
In another bowl, beat together the egg, milk, water and oil.
Pour the wet mixture into the dry one and stir just until incorporated. Ten mix in the sorrel.
Spoon the mixture into the muffin cases and sprinkle with the remaining Parmesan on top. Bake for 30-35 minutes.


The recipe was also submitted to YeastSpotting.

Sorrel Muffins

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