Cheese Muffins

The original recipe is actually a loaf of bread. And the first two times I made it as a loaf. The first time for myself, to see if I like it, I did. And the second time for my family, they loved it.
But there where a few things I didn't like. After the loaf comes out of the oven you have to wait at least a few hours bevor you can eat it. Cause when the bread is still hot it's to heavy and to moist. You can only eat a little bit or you get a stomachache, but it is hard to stop cause it tastes great.
And another thing is that I, and the rest of my family, love bread crust, and there isn't enough of it.
To make muffins out of these recipe was my moms idea. And it solves all these problems.

Like I said my family loved the bread, even my brother and he is a picky eater. So I had to make the muffins only a few days after the bread (it was barely enough for two days). And while I was at it, I thought I could try out different ingredients. I like bread and buns with kernel and raisins, so I tried that out. They turned out pretty well. The original recipe is mediterranean and has a rather intense taste. But the kernel variation is pretty mild in comparison. It's almost neutral, but not in a negative sense. More along the lines that it goes just as well with something sweet as something hearty.

The base dough is great for all kinds of variations. I have some ideas for others, maybe something with bell pepers or cranberrys.
And of course you could also change the cheese. Instead of the gouda you could use something with a stronger taste. But I rather like gouda so I think that's not a variation I will try out.

Another thing I liked about the recipe is that it's so easy to make, you don't even need a hand mixer, a spatula or a wooden spoon suffices. And the base dough is pretty quick to make. The mediterranean varition takes some time, cause there is so much to cut. But if you make the kernel variation there is almost no extra work.

I also made the muffins for some of my extended family and some friends (on two separate occasions) and all around I only got positiv feedback.

One of my friends made the suggestion to make mini-muffins. I kind of like the idea, they would be practically bite sized. So I think I'll do that the next time.

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Cheese Muffins

Base Dough

Dry ingredients:

2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
70 g parmesan
60 g gouda

1. Grate the parmesan and the gouda.
2. Combine all the dry ingredients in a big bowl.
3. Use a spatula or a wooden spoon to mix everything together.

Wet ingredients:

2 eggs
2 1/2 tbsp olive oil
1 1/4 cups buttermilk

1. Put the eggs in a small bowl and whisk them with a fork.
2. Add the remaining wet ingredients to the eggs and whisk everything together.

Egg Wash

1 egg yolk
2 tsp water

1. Combine the egg yolk with the water and whisk them together.

Mediterranean Variation

1/2 tsp mustard flour
1/4 tsp pepper
1 tsp thyme
1/2 cup green olives
10 sundried tomatoes
2 scallions
2 tbsp parsley
thyme, for sprinkling
sea salt, for sprinkling

1. Cut the olives into thin rings and then in halves.
2. Cut the tomatoes into thin slices and then in halves.
3. Wash and dry the scallions and then cut them into thin slices.
4. Mince the parsley.

Kernel Variation

1/2 cup gold raisins
1/2 cup sunflower kernels
1/2 cup pumkin seeds

To Assemble

1 base dough
1 variation
1 egg wash

1. Pre-heat the oven to 180°C/350°F.
2. Grease a muffin pan with baking spray.
3. Add the prepared ingredients from the chosen variation to the dry ingredients of the base dough.
4. Mix everything together with a spatula or a wooden spoon.
5. Make a well in the middle and add the wet ingredients of the base dough.
6. Use the spatula or wooden spoon to thoroughly combine all the ingredients.
7. Distribute the dough in the muffin pan, it's enough for 12 muffins.
8. Smooth out the top of the muffins.
9. Brush them with the egg wash.
10. If the chosen variation includes something to sprinkle on the muffins use it now.
11. Bake the muffins for 35-40 minutes.
12. Leave the muffins in the pan for about 5 minutes to cool down.
13. Take them out and put them on a cooling rack.


If you prefer to make the loaf, you only have to change the baking time to about 50 minutes.

Bon appétit!!

Stuffed Onions

I was always a little more sensitive when it comes to onions then most. But lately it's getting ridiculous. By now I even react to scallions. It's a real shame because I love onions in my dishes.
I try to use my food processor as often as possible. It doesn't eliminate the problem but it makes it better.

While preparing the onions I had to wash out my eyes at least 8 times. Afterwards my face was bright red. And I really mean my whole face and not just around my eyes. I'm in no hurry to repeat that experience.

I like the stuffing. It's a really good combination. But you shouldn't eat more than one stuffed onion. All in all the dish contains a lot of onion. If you eat to much your throat will hurt afterwards.

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Stuffed Onions

5 spanish onions (large, mild onions)
2 red bell peppers
200 g green olives, stuffed with pepper paste
250 g feta
4 tsp oregano
olive oil
pepper
salt

1. Carefully trim the root end of the onions. Cut of the cap of the onions and skin them afterwards.
2. Hollow out the onions, be careful not to break or damage them.
3. Bring salt water to a boil in a big sauce pan.
4. Cook the onions in it for about 15 minutes. They should be soft, but not falling apart.
5. Take the onions out and let them drip off. Put them aside for later.
6. Roughly cube the onion innards.
7. Wash and dry the bell peppers. Hollow them out and cut them into fine cubes.
8. Put the olives in a colander and let them drip off. Cut them roughly into cubes.
9. Heat the oil in a skillet. Fry the cut onions and peppers for 5-7 minutes.
10. Add the olives to the rest in the last minute or two.
11. Crumble the feta or alternatively cut it into fine cubes.
12. Pre-heat the oven to 180°C/360°F.
13. Mix everything together.
14. Season with salt, pepper and oregano.
15. Stuff the onions with the mixture.
16. Grease a casserole dish with some olive oil.
17. Spread the left over mixture in the dish. Place the stuffed onions on top.
18. Bake the onions for about 45-50 minutes.

Bon appétit!!