“A MAN’S NATURE RUNS EITHER TO HERBS, OR TO WEEDS; THEREFORE LET HIM SEASONABLY WATER THE ONE, AND DESTROY THE OTHER.” Sir Francis Bacon.
I just love to bake. Anything really. Though mostly sweets. But this is my first month participating in Twelve Loaves. This group of AMAZING bakers, was founded by Lora of Cake Duchess. And it’s going to provide me with a chance to flex my bread baking muscles! And I’m really looking forward to the opportunity to add some more savory elements to my baking repertoire!
This month, we were asked simply to bake a savory bread. And these mild onion and cream cheese muffins are just that. Caramelized shallots, herbs, and garlic cream cheese make these muffins savory enough for lunch. And in a smaller portion, they are perfect as a side to many meals. Thyme is the predominant herb here. But you can mix it up however you’d like. And while these are certainly savory, they are incredibly light!
You may bake these in regular muffin tins. But I really like the look of a muffin with a ‘longer body’. These will require dariole molds. And while I’m lucky in all the vintage bake wear I’m able to find at my local thrift stores, these required a special order.
I want to give a special shout out to Browncookie. I came across this fabulous site in a simple search for where I may purchase these molds. As a baker, I can’t believe I haven’t used them before. But I will be certain to use them again. They have great products for bakers and dessert makers. Their prices are fabulous. But their customer service is just outstanding! I have no affiliation with Browncookie other than that I am a new customer. And these opinions are my own because I was that impressed! I actually purchased the smaller molds by mistake, but decided to keep them. But now, I needed the larger molds to get to me quickly. Eric, the customer service specialist at Browncookie was unbelievably accommodating. And as you can see, everything got here in time. And the dariole molds were a dream to work with.
I actually made these using both sizes. These are the muffins made in the 2 inch molds.
And here, I’ve made a batch in the larger 3 1/2 inch x 2 1/2 inch molds. Thanks again to Browncookie for a fabulous product and timely service! Do check them out!
These savory muffins really come together quickly and without much fuss. The only special prep is that you have to caramelize the onions first.
Yields: roughly 12 muffins or 2 inch darioles; and roughly 6 of the 3 inch darioles.
Level of Difficulty: easy
SHALLOT, HERB AND GARLIC CHEESE MUFFINS:
- 10 ounces of shallots, peeled
- 2 Tablespoons of olive oil for sauteing the onions
- 1 Tablespoon of butter for sauteing the onions
- 3 teaspoons of fresh herbs ( I used 2 teaspoons of fresh thyme and 1 teaspoon of chopped fresh tarragon, chives and parsley)
- salt and freshly ground pepper to taste for the onions
- 2 cups of self rising flour
- 1/4 teaspoon of salt
- 2 teaspoons of baking powder
- 2 teaspoons of caster sugar
- 1 (5.2 ounce) package of Boursin garlic cream cheese
- 3/4 of a cup of milk
- 2 large eggs
- 6 Tablespoons of butter, melted for the muffin batter
- 2 Tablespoons of melted butter for brushing the tops of the muffins
Preheat your oven to 350°F. Lightly spray your muffin pan or dariole molds with cooking spray. If you are using the individual dariole molds, you will want to place them on a baking sheet.
Peel your shallots and slice any large pieces into quarters. Heat up the oil and butter in a saute pan over medium heat. Add the shallots and saute them until they are caramelized on all sides. Sprinkle in some salt and pepper to taste and 2 teaspoons of thyme. Let this cool while you prepare your batter.
My habit is always to gather my dry ingredients together. So sift the flour, baking powder, salt, and sugar together in a large bowl. In another bowl, beat together the cheese, eggs, milk and melted butter. The batter will be very liquidy and there may be small lumps of cream cheese present. This is okay!
Add the liquid to the dry ingredients and mix until all of the ingredients are incorporated. Scrape all of the shallots and any remaining butter into the mix. Add your extra teaspoon of herbs. Fold everything together until it is blended. Spoon into your muffin pan or molds, filling about 3/4 of the way full.
Bake for about 20 minutes. Brush the tops with a little melted butter and continue to bake for another 5-10 minutes or until the tops are golden and firm to the touch. Serve warm!
NOTES: The first time I made these they did not brown the way I had hoped, so brushing them with melted butter during the last 10 minutes of baking helps. You may hold out a few shallots to dot on top of the batter before baking or leave some aside to garnish the muffins once they come out of the oven. I also sprinkled a pinch of fresh herbs on the top of the muffins for extra color once they were out of the oven.
So savory good. A little bit of sweetness from the caramelized shallots. But very mild. And surprisingly light!
Do check out what savory choices my fellow bread bakers made this month!
- Cheddar Jalapeno Sourdough Bread by Renee at Magnolia Days
- Cheddar Swirl Breakfast Buns by Lora at Cake Duchess
- Onion and Poppy Seed Bread by Rossella at Ma che ti sei mangiato
- Pissaladiere by Karen at Karen’s Kitchen Stories
- Shallot, Herb and Garlic Cheese Muffins by Anne at From My Sweet Heart
- Skillet Jalapeno-Cheddar Cornbread by Holly at A Baker’s House
#TwelveLoaves August theme is savory!
After a gorgeous month of July stone fruit breads, our August mission is taking on a savory side. Think breads with cheeses and spices. Garlic and onions, oh my! What savory mood are you in? Share your favorite savory bread recipe (yeast or quick bread). Let’s get baking!
Want to join the #TwelveLoaves group? It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August, 2013, and posted on your blog by August 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.