These muffins are a story of a good recipe gone bad and then somehow, redeemed into something even better. Sounds almost spiritual, right? You see, I set out this weekend to make scones for breakfast for the upcoming work week since the ones I made a few weeks ago were so successful. However, since they were going to be more savory (and cheesy), I wanted to follow a different base recipe before altering for my own ingredients.
So when I came across Martha Stewart’s Cheddar Chive Scones recipe, I figured it would be the perfect base. Everything was going just fine until I added the diced canned tomatoes and the dough got waaaay too moist. I had rinsed and dried the tomatoes beforehand, but apparently there had still been too much juice in the tomatoes themselves. I tried to compensate by adding a little more flour, but since scones are so touchy, I was weary of over-mixing and getting dense, chewy scones.
As I has standing at the mixture trying to figure out how to salvage the mess, I remembered that I had gotten new cute muffin liners for Christmas. At this point, the dough was essentially the consistency of muffin batter, so I decided to take a chance and turn the scones into savory muffins. I anxiously watched them bake in the oven before they finally finished, and I could test to see whether or not the experiment paid off. And like magic, they actually tasted perfect!
When Jeff got home later that day, he grabbed one of the counter and not knowing the drama, declared them “really good” in typical man fashion. Success!
Do you ever have kitchen flops turn into successes?
Feta, Tomato, & Green Onion Muffins
*Adapted from Martha Stewart
Makes 1 dozen
1 cup all-purpose flour
1 cup wheat flour
3 large eggs, lightly beaten
1/2 cup half and half
1 tablespoon baking powder
1 teaspoon salt
1.5 sticks butter, roughly chopped
1 can diced tomatoes, rinsed and dried
4 green onions, chopped
1 ounce crumbled feta cheese
Pre-heat oven to 400 degrees and line muffin tin with liners.
Whisk together white flour, wheat flour, salt, and baking powder.
In a separate bowl, combine eggs and half and half.
Add butter to the flour mixture and using an electric mixer, mix until just combined, about 1-2 minutes.
Mix in egg and half and half mixture until combined then pour in the tomatoes, cheese, and green onions.
Mix well and then pour even amounts into each of the muffin liners.
Bake, until puffy and golden, about 15-20 minutes.
Time: 35 minutes