Top o’ the muffin to ya! When I went out for lunch Saturday, the restaurant had a pretty awesome appetizer called a tomato pie. The entire table loved them, and although I only tried a bite, I knew I had to remake them… or at least something similar.
The restaurant’s tomato pie looked as if it was made in a popover tin. It had tomato in the middle of a flaky yet semi-doughy pie crust. As we all know, a flaky crust comes from one thing- lard, so I knew I’d need to make a healthier edition.
I instead made savory summer muffins, which use whole wheat flour and yellow cornmeal. I have a bunch of leftover cornmeal from that amazing tamale pie, so I’m happy I found another use for it!
Savory Summer Muffins ~ Makes 4 Muffins
- 2 tsp butter or butter substitute
- 1/4 cup thinly sliced onion 1/2 medium tomato (thinly diced)
- 1/3 cup corn meal
- 1/2 cup whole wheat flour (approx 1 TBS reserved)
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp dried thyme (or a little more if you like this stuff)
- 1 egg and one egg white (reserve the extra yolk) ~ I don’t think a flax egg would work well, but I have no idea.
- 1/4 cup milk (I used unsweetened almond milk)
- 1 tsp honey (probably unnecessary)
- 1 egg yolk (leftover)
- 1/2 tsp dried oregano
- 1/8 – 1/4 cup shredded cheese (I used about 1/8 of shaved parmesan)
- See toppings. Melt butter in a pan, and when melted, cook onion until soft. Turn off burner, and add tomato pieces. Let cool in the warm pan.
- Whisk dry ingredients in a bowl. Whisk wet ingredients separately in another bowl. Stir to combine wet and dry ingredients, but do not over-stir.
- Place a dallop of dough mixture into the bottom of four greased places in a muffin tin. Try to make the dough come up the sides a bit to make a dip in the middle. The dough doesn’t want to do this, so don’t force it. Sprinkle most of your reserved flour in the middle of your muffin.
- Plop equal amounts of tomato and onion mix in each muffin, without extra juices from pan. Sprinkle your remaining wee bit of flour on filling. Top muffins with remaining dough mixture. Whisk topping, and drizzle over each muffin. Bake at 350 degrees F for approximately 19-22 minutes.
In other news, I enjoyed roast Brussels sprouts and eggplant Sunday night with a glass of
cheap simple red wine and little chunk of Parmesan cheese. Roast Brussels are nature’s candy! Kevin’s plate also included a large grilled chicken breast.
Last night, I changed it up a bit. I’m not going to share that dinner just yet since I’ll be eating the same thing tomorrow. Yup, tomorrow you are in store for another WIAW. Sooner or later I need to do a What I Drank Weekend Edition, but I’ll hold onto that thought.
If you try my muffin recipe, let me know what you think of it in the comments. I’m eager to know! Oh, and if you make your rendition of it, let me know that too. This was my first attempt at savory muffins (or any baking recipe I made up myself), so I’m sure some tweaking is in order.
Have you made a savory treat that’s usually sweet? Or how about the other way around?