CookThatBook

Written & photographed by
Stay-At-Home-Chef

Some of my favourite recipes from Muffin Monday have been savoury. Remember the Crusty Cheese & Onion Muffins? How about those Spinach Feta Muffins? Yum. So when I saw that An from Baker Street had chosen a savoury recipe for this week’s muffin, I was excited. It has been a while since we tackled the savoury side of muffins.

© 2012 CookThatBook

© 2012 CookThatBook

The recipe for this week’s muffin was scribbled on a piece of paper that An happened to come across, the original source unknown. Originally dried basil was called for in the recipe, but I decided to use fresh dill. I also added an extra egg, and threw in some sautéed onions, garlic and zucchini. What I love about this recipe is the unlimited flavour possibilities. Feel free to switch up the herbs, try a variety of ‘goodies’ (cheddar cheese, bacon, shredded hash browns, feta, spinach, roasted garlic etc.)

© 2012 CookThatBook

© 2012 CookThatBook

These muffins were a nice change from the usual sweet treats we’ve been making. The texture was lovely and eggy, the ricotta resulted in a nice moist texture, and the subtle flavour of the dill was perfectly balanced with the caramelized taste of the veggies. I think next time I would throw in some cheese (feta would be nice) to give the muffins some added saltiness.

For a copy of this recipe please click here

Happy Muffin Monday!

© 2012 CookThatBook

For a copy of the original recipe for this week’s Muffin Monday, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.