Skip to main content

Havarti Dill Yeast Muffins

Yes, it's been a long time again.  I'm having trouble adjusting to my new schedule of driving to Cupertino every morning and trying to get in a morning run.  Also, I've been experimenting with waffles and they're not always that great, so I've been embarrassed to blog them.

This is a yeast waffle batter that I adapted to make muffins.  I loved how fluffy the America's Test Kitchen Family Baking Book recipe was coming out, so I decided to see if I could adapt it to make muffins.

Stacey's Havarti Dill Yeast Muffin Ingredients 
2c all-purpose unbleached flour, organic
1.5 tsp yeast
1 tsp salt
2 tsp dried dill weed
1 3/4c lowfat milk, organic
2 tbs honey (although 1 tbs is probably enough)
1/2c olive oil, organic
2 eggs, lightly beaten
5 oz lite havarti cheese, cut in chunks (but you can use regular)
Muffin pan

Preheat oven to 350F. Mix all the dry ingredients together.  Then heat the milk to about 110F using a thermometer or your handy dandy temperature gun (this one is my favorite) and pour it into the dry ingredients. Stir until combined.  Add the oil and eggs and stir to combine.  Then mix in the cheese chunks. 



Let this rise somewhere warm.  I usually just put it in the microwave without turning it on because the microwave is usually always warm.  Otherwise you could cover with saran wrap and leave in a sunny window, or on a heating pad.  If you're more patient, you can just leave it at room temperature to rise. It will start to get bubbly and frothy. 


Once bubbly and somewhere between 1.5-2 times the original size, you can use a muffin scoop to dish out the batter into greased muffin tins.  I just brushed mine with more olive oil. I wish I tried to see how they'd turn out with muffin papers - you can try it and let me know or wait for me to do it and re-post. :)  Put them in the oven on the middle/top rack for about 15 minutes, rotating once at the halfway point.


Once they're a nice golden brown on top, you can take them out to let them cool. 


While they're still warm (don't burn yourself), use a butter knife around the edges to free them from their muffin pan prison.

They're so fluffy!  I thought this recipe was a tiny bit on the sweet side, so you can use 1/2 the honey like I mentioned in the ingredients list.  But if you love honey like I do... have at it. :)


submit to reddit

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake 2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water 1 tsp salt 3 tbs flax seeds
Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired)
Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 
Mix dry ingredients. Mix in wet ingredients, with boiling water being last.
Pour into cake pan (9x13). 
Bake for 30 min, rotating once. 
Let cake cool at least an hour.
Whip creams and then mix in powdered sugar and …

Photo -> Ink Drawing #1: Picnic

I went out to have a picnic with two of my best friends, Ester and Young out in Napa.  We brought Ester's dog Fergus and I took a picture.


I've started a new hobby of trying to turn my photos into drawings (and maybe paintings someday when I have the time).  Here is my first (and perhaps only) attempt at an ink rendition.


I did pencil first, since I tend to have problems with proportions, then filled in later with ink. You can click on the images for larger versions.

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …