Today I prepared cheese and onion muffins for a small party:
The recipe comes from the Just Bento Cookbook written by Makiko Itoh, who put together a great selection of ideas for bento boxes and picnics. I report here the variation of her recipe “Edamame and Cheese Muffins”.
Ingredients for 12 muffins:
- 2 eggs
- 2/3 cup milk (160 ml) – I used soy milk
- 1/4 cup olive oil (60 ml)
- 2 cups flour (250 g) – I mixed white flour with chickpea and all-grain flours
- baking powder (1 tablespoon or the quantity suggested on the package)
- extra ingredients: 2 spring onions, sliced and sautéed; Parmesan cheese; marjoram
Preheat the oven at 180°C.
Beat the eggs in a small bowl until foamy. Add milk and oil, and mix well.
Add flour, baking powder and salt in small amounts. If the batter becomes too thick, add some more milk. Incorporate the sautéed onions and grated Parmesan cheese, and spices at will. I went for marjoram but you can pick parsley, basil, thyme, oregano, nutmeg, sweet paprica, or combinations of them 🙂
Fill the (optionally non-stick) muffin cups up to half their capacity with batter. Bake for 20-25 mins, or until the crust is golden and crispy, and the centre is well cooked (suggestion: pick a test muffin with a toothpick -it is cooked when the toothpick comes out dry. Another test requires to gently tap a muffin with a wooden spoon – it is cooked when the sound is hollow).
In the meanwhile, spring is finally come in Berlin as well, and cherry trees stand clad with flowers – beautiful even at night: