Muffins for Dinner

As I've said before, I love having bread with dinner and I'm always looking for new options, so I was excited to find this savory muffin recipe on Amber's blog. These sounded delicious and easy, so I gave them a whirl last night. I used the basic muffin recipe as my base, then added my own touches. I put in about 1/4 cup of grated pecorino romano cheese and 2 tablespoons Italian herbs. Then I tasted the dough and thought it was too sweet and not cheesy enough, so I added some black pepper and a handful of grated Italian cheese blend. That seemed to do the trick! These muffins were delicious! I'm posting the basic savory muffin recipe below - I would recommend you add your favorite cheeses and spices and make them your own!

Savory Muffins

1 3/4 cups AP flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

Grease twelve 2 1/2" muffin cups or line with paper baking cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Scoop batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.