(Last of the two parts series)
I had a lot of chives from my previous Thai cooking session and it is very impractical and unreasonable if I will just throw it away or let it rot in my cute little fridge in few days. Inspired from the success of my previous kitchen experimentation on making Iba as an alternative to blueberry for that sweet-tart muffin, this time I will be making something savory out of supposedly throw-away herb.
There are a lot of variations to make a muffin. For a savory one, I chose the classic pairing of ham and cheese. The chives in this muffin create a mild garlicky-onion flavor that goes very well with the ham and cheese. If Skyflakes has onion and chives flavored crackers, in my assumption it will do well with the muffin. This herb is best for those who loathes eating garlic and onions.
We will still use the basic recipe of muffins as earlier posted (see related post here). What we will gonna do is add the ham and cheese in the wet ingredients before making the batter. For the cheese, I used the sharp cheddar cheese because I love its full flavor.
1 block (regular size) of sharp cheddar cheese, finely grated
1 package (200 grams) cooked ham, sliced in small squares
6-8 stalks of chives, finely chopped
2 cups all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
1 cup whole milk
1 tsp vanilla extract
2 medium size fresh eggs
½ block unsalted butter (regular size) or 1 stick of unsalted butter, melted and cooled at room temperature
To prepare the ham: cut it in small pieces and cook in a microwave oven for a few minutes over high temperature, and drain the liquid.
Prepare the Dry Ingredients: in a mixing bowl, combine the flour, baking powder, and salt.
Prepare the Wet Ingredients: in a separate bowl beat the eggs and then add the milk vanilla and sugar. Mix well until all wet ingredients are combined. Now pour in batches the melted butter over the wet ingredients (make sure the butter has totally cooled down or it will scald the egg in the mixture), mix until all ingredients are incorporated. Add the cheese, chives and ham.
Using olive oil or melted butter, lightly grease the muffin pan.
Add the liquid ingredients over the dry one and mix in no more than few seconds, stir the batter until all the dry ingredients are just moist.
Carefully spoon the batter in the muffin pan until full at the brim. Now bake it immediately for 20 minutes. Check doneness: insert toothpick in the muffin and it must come out clean.
Muffins are best for breakfast, served over a cup of hot coffee.
As mentioned, you can always reinvent and do some variations in making both the sweet and the savory muffins. Do not limit yourself to what is the usual.
Enjoy the muffins!