Sunday, October 5, 2008

When I say muffin, you say...

Most people, when they hear the word “muffin,” think of those lovely cup-like, part-bread, part-cake, sweet concoctions that go down well with a morning cup of coffee, or a lovely afternoon tea. How many—and be honest—of you would actually think “Oooh, savoury!” Most likely very few, and it is such a shame that savoury muffins are overshadowed by their more popular and sweet counterparts. Why should we discriminate against the savoury muffin then, and think that muffins are only sweet? Savoury muffins want to show the world that they are just as delicious too, and want to feel equal love that the sweet versions get splashed with.

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Case in point, I made a batch of Tomato and Goat Cheese Muffins (courtesy of my Williams-Sonoma Muffin book) for a friend’s housewarming party, and she was absolutely boggled and excited over the fact that I brought over savoury muffins. Yes…savoury…like it was some alien, but delicious concept. Much of this has to do with the way muffins have been promoted in our society. When have you ever seen Have you seen a savoury muffin at your Tim Hortons, your Starbucks or your local grocers (and I’m not talking about the English muffin here)? I think not… The fact that commercialism has practically forced us to accept that muffins are, and should only be sweet is unfair and unjust the equality savoury muffins.

I made these Tomato and Goat Cheese Muffins then, not only as a way to offer up something different to my friends, but to prove that the world of muffins is more than just chocolate chip, banana, carrot, or bran. They are incredibly easy to put together, just like any other muffins, and the combination of flavours, from the sharp onion flavour, to the sweetness of the tomatoes, and the tanginess of the goat cheese, makes for an incredible snack, or a very special breakfast treat.

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So go show the savoury muffins some love and make yourself a batch. They are delicious warm or at room temperature, make a great accompaniment to a hot bowl of soup, are easy to pack for lunches and make a great breakfast alternative to the sweet ones (because sometimes, we really can use a little less sugar—as much as I hate to admit that myself). And just like the sweet ones, they are just as easy to play around with: try making them with different cheese, vegetables, herbs, or even add some fried-up bacon or pancetta. The limits are endless, and you’ll soon be salivating over savoury muffins just as much as you used to for the sugary ones.


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