Another versatile recipe, this one has its roots in Mediterranean cooking as you would guess from the herbs and cheeses employed. That will allow you to take it any direction you want to match a meal that you are making. Maybe sharp cheddar is the right choice, or tarragon, or whatever makes the best accompaniment for you.It is a great recipe just the way it is too. This one will deliver a flavorful and hearty side item that you can enjoy with many meals.
In bowl add; 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 Tablespoons white sugar, 1 Tablespoon dark brown sugar, 1 Tablespoon baking powder, 1 Tablespoon dried sweet basil (not finely ground), 1 teaspoon rubbed dry rosemary
Whisk the dry ingredients until blended, then add; 1 cup fine shred mozzarella, ½ cup fine shred provolone, ¼ cup shredded parmesan, ½ onion very finely minced. Stir together until cheese is dispersed and coated with dry ingredients, then make a well in the center.
In a separate bowl, whisk together; 1 egg, ½ cube butter melted, Whisk into the egg mix, until blended; 1 cup milk, Pour into the center of the dry ingredients and stir quickly to form a sticky batter.
It is almost a dough, just not quite as firm, and definitely sticky.
Preheat oven to 400. Prepare your tins either with a coat of spray oil, or with paper liners.
Distribute the batter evenly between your cups to make twelve almost full muffins.
Bake 25-30minutes until lightly browned, and a toothpick inserted into the center comes back clean. Let set for 5 minutes then remove and serve warm…with butter!
‘Rubbed’ means put the rosemary in the cupped palm of one hand, place another hand over it and rub together in circles. This will tend to push the smaller fragments out, continue rubbing until all is rubbed.