What would the Thanksgiving holiday be without love at the table? Love…as in Love Muffin! I have a new muffin for you that is perfect when paired with the flavors of fall—roast turkey or chicken, sweet potatoes, rich stews—all will benefit from a little Pumpkin, Corn and Sage muffin on the side of the plate.
Further, Don and I love these savory muffins for breakfast. Try them with a big pat of butter and some cranberry jam. Easy to prepare from my basic muffin recipe, you can whip them up in a little less than an hour and serve them piping hot to family and friends. Single-serving size helps everyone indulge without over-indulging…yes?
Do I really need to beat the egg first?
Seems like an unnecessary extra step, doesn’t it? After all, everything eventually ends up beaten together anyway. Ever heard the phrase “tufts of flour may remain” in recipes for quick breads and muffins? “What is up with that?” you ask.
The truth is “tufts of flour” should not remain, but recipe developers are afraid we will vigorously overwork our batters to get them smooth, thereby creating a bready, chewy texture that is undesirable. So they have us err on the side of under combining. But we need not leave those tufts remaining. The key to tender and moist muffins, cakes and quick breads is combining thoroughly as you go—the dry ingredients, the wet ingredients—before it all comes together in the big bowl. Beating your egg separately is part of this insurance policy. A bit of effort up front makes for delicious results, so beat the egg, whisk away at individual ingredients and gently combine at the end in the fashion I suggest above…until no tufts of flour remain.
These little bakery bites make a great accompaniment to the Scarborough Chicken, by the way. So spread the love…with butter and—maybe–jam!