Herb & Gorgonzola Muffins

A recipe from Bake the Seasons by

Marcella DiLonardo

Savoury Bliss

Our 1st recipe to review from Bake the Seasons is on page 107; Herb and Gorgonzola Muffins. 
I made these to accompany a beef stew; the perfect compliment.

PLEASE read muffin tips at the end of blog prior to starting this recipe.

Ingredients

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Please weigh your ingredients

  • butter = 113 grams
  • all-purpose flour= 180 grams
  • baking powder = 12 grams
  • salt = 3 grams
  • pepper = 2 grams
  • I increased cheese to 125 grams
  • I added 1/8 teaspoon of chili pepper
  • I used assorted herbs instead of just parsley
  • I substituted garlic paste for minced garlic

Ensure eggs and milk are at room temperature

 

 

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The Bake

I added a small cutting of parsley on each muffin prior to baking

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The Results

My rating of this recipe is 4 out of 5. It was a nice savoury muffin but not my favourite. I think I would prefer to see this flavour combination in a biscuit. 

How to Achieve Bakery Style Muffins

  • do NOT overmix - fold wet and dry ingredients gingerly and always by hand- never with a mixer
  • rest your muffin batter overnight in the fridge 

- as batter rests, the starches in the flour have more time to absorb moisture 

- as a result, the starches swell, giving the batter a thicker, more robust consistency 

  • use a cookie scoop for consistency in size
  • cold batter directly into hot oven will give you that lovely domed top
  • most recipes call for filling 3/4 of the cup- fill almost to the top- leave 1/8
  • make sure oven is super hot when you put muffins in/ I pre-heat oven to 425 and bake muffins for 10min then reduce temperature to 400 and bake for remainder of the time(don’t open oven to reduce temp)
  • if you want a muffin with crispier edges no not use paper liners
  • let muffins cool for 3-5min then remove from muffin tray/ if you don’t you are likely to get a soggy bottom muffin

 

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