Muffins with mozzarella and herbs

19 Feb


Most muffins are sweet, but since Marleen and I tried salty muffins and were really happy with them for lunch/brunch I thought I give a try to something new. Also, I already backed a cake this week and (1) I did not want to overdo it with sweetness (2) it was not all consumed. Therefore there was no reason to make another cake unless Marleen and I are considering joining a ball-shaped humans competition. Moreover, yesterday I was in experimenting mood, therefore I decided to experiment with muffins.

I had a goal in mind for this muffins. They should have satisfied the prerequisites of (1) could be eat by Fay (who is now 7 months) (2) could work as a snack (3) could be a relatively easy and `healthy’ lunch (easy in the sense that Marleen could bring the lunch to work without too much trouble), (4) which could go in the oven simultaneously with the lasagna, which needed to be backed 30 min at 190°C. I thought that (1) muffins were pretty portable, (2) I could have replaced butter or oil with yoghurt and milk, (3) used half white and whole-wheat flour so that it would have been a bit more `wholemeal’, and (4) remove the salt therefore `becoming’ Fay proof (whole-wheat flour is not recommended for kids that are less that 1 year old, but I think it’s only because they don’t digest it, so that’s not too much of a problem). This makes for pretty healthy, pretty boring muffins. Therefore, to make the muffins a little bit less boring I thought I could have added mozzarella and a bit of fresh herbs, such as rosemary, thyme and parsley (I wanted to add also sage, but I forgot).

This is what I mixed together. 150g of white and whole-wheat flour each, 1 teaspoon of both baking-powder and soda, half a teaspoon of sugar, 125g of mozzarella in cubes, a tablespoon each of finely chopped rosemary, thyme and parsley, 100ml of yoghurt 100ml of milk and 2 eggs.

And this is how I mixed it together. First I mixed the flours with the dry ingredients. The purpose of this mixing is to distribute all ingredients equivalently in the dough. Then I added the herbs and the mozzarella’s cubes and mixed everything again. I then mix together yoghurt, milk and eggs and then added this batter to the mix of flour. After mixing this well together I spooned it in a muffin’s baking form and set it on the oven while I finished the lasagna. When ready I baked muffins and lasagna at 190°C for 30 minutes.

To my surprise they became more tasty than I thought. The fact that salt is absent is rather noticeable, but it is not too disturbing. Actually, if one is thinking that the absence of salt makes the muffins much healthier than if the muffins would contain salt, then the muffins become very tasty. Another surprise was the crunchiness and fluffiness of the muffins. I think the crunchiness came from the fact that I used whole-wheat flour, because it is more or less the same effect that whole-wheat flour does to bread. The extra fluffiness might instead have come from the fact that I left the muffins rest in the oven before baking them. The resting time and the absence of drafts in the oven likely initiated the rising process and therefore might have boosted the fluffiness of muffin, which would have been probably a bit less risen if it would only have been cooked. I now for sure I’ll try again, but for now I had to write it down before I forget what I did. Cheers.


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