With radishes in season, we're exploring creative ways to incorporate these crisp little root veggies into our cooking. Naturally, I turned to the books for inspiration, while adding my own zest. Though not bursting with flavor, they provide fantastic texture and a vibrant pop of color in this savory muffin recipe.
INGREDIENTS
½ Cup salted butter, melted. (half for mix half for topping before oven)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 teaspoon garlic powder
2 large eggs, beaten
1 1/4 cups buttermilk
3 tablespoons honey
1 medium bunch radishes (about 2 cups), stems removed and julienned, divided
4 ounces flavored goat cheese, crumbled (i like to use a dill & herb)
Fresh ground black pepper
Poppy Seeds
DIRECTIONS
1. Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with baking papers. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
2. In a medium bowl, mix together the eggs, buttermilk, 7 tablespoons of cooled butter, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined.
3. Fold in all but some of the radishes and the goat cheese (leave some for topping the muffins before going into the oven).
4. Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, poppy seeds, and a spoonful of the remaining melted butter. Bake for 20 to 25 minutes, until tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.
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