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Muffin Recipes From Chef Walter Staib

Instead of sweet fruit muffins, surprise guests with savory muffins that are brimming with cheese, meat and other goodies. These are wonderful additions to any spring brunch, but are fancy enough to debut at an Easter celebration. Perfect served on a big holiday in addition to the full feast, or by themselves with a side salad for a smaller meal. They would even be great on a picnic to celebrate spring’s warm days.

For more information on Dietz and Watson, visit: www.dietzandwatson.com.

A Taste of History: An Evening with Chef Staib 4/13 at the Perelman Theater, for tickets visit pifa.org.

Savory Muffin Base Batter:
Makes 6 to 8 each of 6 kinds of muffins

1/3 cup sugar
½ teaspoon salt
1 ½ sticks butter
3 eggs
3 ½ cups pastry flour
1 1/8 cup buttermilk
1 tablespoon plus 1 ½ teaspoons baking powder

Preheat oven to 350 degrees.
Combine sugar, salt, and butter in bowl of an electric mixer with the paddle attachment and churn slowly to mix.
Add the eggs, one at a time, with paddle still going.
Add the half flour and mix to combine, then add and half the buttermilk and mix. Add the rest of the flour and mix, then the rest of the buttermilk and mix to combine. Do not over mix.
Fold in the ingredients (meat, cheese, etc).
Bake for 12 to 15 minutes, or until golden brown on top.

Brunch Muffin:
½ recipe of muffin base batter
2/3 Cup Sour Cream
¼ Cup Chives, minced
½ Cup Dietz & Watson Bacon, cooked until crisp and chopped
½ Cup Dietz & Watson Cheddar Cheese, shredded
12 Eggs, boiled 6-8 minutes and peeled
salt and freshly ground pepper to taste

Preheat oven to 350 degrees.
Fold chives, bacon and cheddar cheese into base batter. Swirl sour cream into batter.
Fill a standard muffin tin 1/3 way full. Place an egg in each muffin, gently pressing it down to surround it with batter.
Bake approximately 12 to 16 minutes, or until lightly browned on top or a toothpick comes out clean.

Cordon Bleu:
1 recipe muffin base batter
1 ½ Cup Dietz & Watson Lacy Swiss
¾ Cup Dietz & Watson Black Forest Ham
1/3 Cup Mushrooms, cooked, chopped
salt and freshly ground pepper to taste

Preheat oven to 350 degrees.
Fold all ingredients into base batter.
Fill a standard 3 to 4 ounce muffin tin until ¾ full.
Bake approximately 12 to 16 minutes, or until lightly browned on top or a toothpick comes out clean.

Reuben:
1 recipe muffin base batter
¾ Cup Dietz & Watson Corned Beef, diced
1 ½ Cup Dietz & Watson Lacy Swiss
½ Cup Dietz & Watson Sauerkraut, drained and chopped

Preheat oven to 350 degrees.
Fold all ingredients into base batter.
Fill a standard 3 to 4 ounce muffin tin until ¾ full.
Bake approximately 12 to 16 minutes, or until lightly browned on top or a toothpick comes out clean.

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