Feel the food fear and cook it anyway: Savoury muffins
I've been posting occasional posts called feel the food fear and cook it anyway, where I attempt to cook something that's long given me the heebie jeebies.
This is sort of a variant of that - more like a 'feel the food rage and cook it anyway'.
The subject of my food rage is savoury muffins. I've attempted to make these before, several times.
you know the quote about 'insanity is doing the same thing over and over but expecting different results?' Well, it's that. I was convinced that savoury avocado muffins were the way forward and attempted on more than one occasion to do find the secret recipe that I believed the world needed
I failed. A lot. A lot of weird avocado doughballs met their end in my kitchen. I wept, I gnashed my teeth, but I kept going. And kept failing.
After that, it was with some trepidation that I decided, months later, to return to savoury muffins after seeing an appealing recipe for a sweetcorn and sun-dried tomato version.
The recipe, which you can find here, is not vegan, but it's easily veganised. I omitted the cheese and replaced it with a bit of nooch, and dodged the egg in favour of a flax equivalent.
Here's what happened:
Not too shabby eh? All light and flavourful - the tarragon helped there, given it's pretty much the king of herbs and if you don't agree, I'll arm-wrestle til you change your mind.
One thing I have noticed with flax eggs (I think it's the flax eggs) is if you leave a baked product with flax in them for a day or two, and then pull off a chunk, you get these almost spider-web like see-through strands. Is that just me, or can you tell me what's causing it?
Weird muffin gossamer aside, I'm pretty chuffed with how these turned out, and I'll be making them again.
Reckon avocado would go well in there?