My sister, the Cupcake Addict, makes some interesting cupcakes. One evening, she was making a pesto cupcake, which didn't sound like a cupcake flavor and she said it was a savory cupcake.
Since I first used Bob's Red Mill gluten free cornbread mix, I've thought it was more like a cake with cornmeal added. It doesn't have a whole lot of cornmeal in it, so it's not what a southern girl like me would call cornbread. The finished cornbread is fairly thick, kind of on the sweet side, and has the texture of cake. After a couple of brainstorm emails with Loztnausten, in which I tossed around the idea of using the BRM mix as a base for creativity, I took the plunge last night.
The idea had been churning to swirl pesto through muffins made with the BRM mix. That seemed like it would mix well with parmesan cheese and sundried tomatoes. I couldn't find my sundried tomatoes, but I did have some sundried tomato tapenade in the pantry, so figured I'd give that a whirl.
First off, I used buttermilk instead of the regular milk the mix called for, just because I had it in the fridge and wanted to use it up. Then, because I don't have a clue about the chemistry of baking, I measured the other things by "look" as opposed to any real measurement. I added about three heaping spoonfuls of homemade pesto, grated in about 1/2 cup of asaigo cheese, and put in several spoonfuls of the sundried tomato tapenade. Into muffin pans it went, and then into the oven.
The batter made 18 muffins. I filled my silicone pan, then pulled out the cast iron muffin pan, lined with cupcake cups for the rest. The finished product was quite tasty, and is pictured at the top.
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