These muffins are based on a recipe from Dorie Greenspan. What I did: made the loaf into muffins and used whole wheat instead of all-purpose flour.
Whole Wheat Savory Cheese Muffins
8 ounces whole wheat flour
1 Tbl. baking powder
1/4 tsp. white pepper
3 extra-large eggs
2.5 ounces milk
2.5 ounces extra virgin olive oil
4 ounces grated cheese
2 ounces cubed cheese
Combine the dry ingredients, add in the wet ingredients and stir to mix. Stir in the cheese. Portion into greased muffin cups or foil muffin cup liners. Bake at 350-375 degrees for 25 minutes (actually, I forgot about these until I could smell them, maybe it was more like 30 minutes). For a loaf, the baking time is more like 35-45 minutes. I really stuffed the muffin cups and got nine muffins, but there is enough batter for a dozen more modestly sized muffins.
These are nice warmed up as a fairly healthy on-the-go breakfast. This version is ultra plain, but you could add in nuts, herbs, olives, or vegetables (chopped roasted red pepper, sliced scallion, or grated zucchini and grated carrot maybe?) to make them a little more exciting.
See here at FoodRepublik for a not-whole-wheat version with olives and dried basil.
You can even add dried fruit to this kind of savory-cake/muffin/loaf. Case in point: Apricot, Almond and Lemon Cake (Susan Loomis via David Lebovitz).
Into savory cakes and muffins? Here are some earlier posts, which include more links: Feta, Roasted Red Pepper and Smoked Cheese Savory Cake, and Savory Feta and Roasted Red Pepper Muffins (I know . . . these sound the same, but are actually completely different recipes; the muffin recipe is like the muffin recipe above, but the cake is moister. Then there is this savory Quiche in a Loaf recipe which is really eggy and moist).
One more, I haven’t posted about this recipe, but I have made and loved this savory muffins from 101 Cookbooks–great for those on gluten-free diets or looking for a lower-carb muffin. And then there are Kalyn’s Egg Muffins. . . Okay, I’ll stop now.
Tags: Dorie Greenspan, healthy breakfast, Savory Cakes, whole grain, whole wheat savory cheese muffins
Pragmatic Attic 
January 3, 2011 at 11:50 am |
Wow these look delicious! I found your blog through Rivki. Just wondering – how much would 8 oz. of flour be in cups? I would love to try this – always looking for easy and healthy-ish breakfast options.
January 3, 2011 at 12:11 pm |
Thanks for visiting, Rachel! The original volume measurement was 1 3/4 cups all purpose flour. Sometime whole wheat flours are a little heavier by weight, so maybe 1 1/2 cups for whole wheat. but either measurement should be okay. I usually assume 4.5 ounces per cup for all purpose, and 5 ounces per cup for bread flour.
January 3, 2011 at 12:23 pm |
OK that sounds great. I’ll let you know how they turn out!