Muffins: Tasty, versatile 'bread' adapts to any meal

Quick-breads have always been the life-savers of cooks in a hurry, and muffins probably “take the cake” for the QB championship. Great for breakfast, lunch, brunch, supper or even dessert – there’s just no beating their ease of preparation: no kneading, no rising, no long wait for baking -usually about 20 minutes. Close to instant gratification!

Today our column features a fabulous array of possibilities for any and all culinary needs – from snacks to dessert. Enjoy!

Scallion/Goat Cheese Muffins

1 cup whole milk

4 oz. soft, milk goat cheese

1&1/2 cups flour

1 Tb. baking powder

1 1/2 tsps. cane sugar

1/2 tsp. salt

3/4 stick (6 Tbs.) unsalted butter

1 large egg

1 bunch green onions

Preheat oven to 400F. Butter 12 1/3-cup muffin cups. In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into another bowl sift together flour, baking powder, sugar and salt. Melt butter and in another small bowl whisk together with remaining milk and egg.

Finely chop enough scallions w/tops to measure 1 cup. Stir with butter mixture into flour mixture till just combined. Divide half of batter evenly among prepared muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling.

Bake in middle of oven until golden and tester comes out clean, about 20 minutes. Remove from oven and allow to cool briefly before removal from pan.

Mexicali

Corn Muffins

1 1/2 cups grated sharp cheddar cheese

3/4 cup hulled green pumpkin seeds, coarsely chopped OR pine nuts

1 cup flour

3/4 cup fine yellow cornmeal

1 Tb. baking powder

1 1/2 tsp. salt

2 (pickled) Jalapeno chiles

3/4 stick (6 Tbs.) unsalted butter

1 cup whole milk

1 large egg

Preheat oven to 400F. Butter 12 1/3-cup muffin cups. Reserve 1/2 cup cheddar and 1/4 cup seeds. Into a bowl stir together flour, cornmeal, baking powder and salt and stir in remaining up Cheddar and chopped seeds. Wearing protective gloves, seed and mince Jalapenos. Melt butter and in a small bowl whist together with Jalapenos, milk and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved cheddar and seeds. Bake in center of oven until golden and tester comes out clean, about 20 minutes.

Ginger-Date

Muffins

1 1/4 cups flour

1 tsp. ground ginger

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 large egg

6 Tbs. unsulfured molasses

1 1/4 cups packed pitted dates, coarsely chopped

1 1/2 sticks unsalted butter, softened

6 Tbs. packed dark brown sugar

Preheat oven to 400F. Butter 12 1/3-cup muffin cups. Into a bowl sift together flour, ginger, baking powder, soda and salt.

In a small bowl whisk together egg and molasses until combined. In a large bowl with an electric mixer beat together butter and sugar till light and fluffy; beat in flour and egg mixtures until just combined and hand-stir in dates.

Divide batter among muffin cups and bake in middle of oven until tester comes out clean, about 15 minutes (these muffins will not form domes).

Cool briefly, remove from pans.

The secret of unique muffins is in the added ingredients – some unexpected. A basic muffin mix is first put together, then given personality with your chosen add-ins. Here’s the recipe, followed by some great mix-ins, varied for use from breakfast to dessert. You’ll find some great ideas of your own to enhance many of these suggestions.

Mix-in Muffins

1 1/2 cups flour

1/2 cup cane sugar

1 1/2 tsps. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 stick (1/2 cup) unsalted butter

1 cup sour cream

1 large egg

1 tsp. vanilla*

Mix-ins:

1 chopped ripe banana and 3/4 cup semi-sweet chocolate chips;

1 cup toasted slivered almonds, 3/4 cup dried cranberries and 1/4 tsp. almond extract;

1 cup chopped drained pineapple and 1 cup sweetened flaked coconut;

1 cup chopped dried apricots and 1/2 cup finely chopped walnuts or pecans;

1 cup chopped maraschino cherries, 1/2 cup chopped walnuts , 3/4 cup white chocolate chips and 2 Tbs. maraschino cherry juice;

Pre-heat oven to 400F. and butter 12 1/3-cup muffin cups.

Into a bowl sift together flour, sgar, baking powder and soda and salt.

Melt butter and in a small bowl whisk together with sour cream, egg and vanilla. Stir butter mixture and mix-in ingredients together into flour mixture until just combined.

Divide batter among muffin cups and bake in center of oven until golden and tester comes out clean, about 20 minutes. Cool slightly then remove from cups.

Have fun with today’s suggestions, keeping in mind that you can use larger muffin cups if you wish, but making sure to allow for a few minutes more in the oven.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.