Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Yes, two muffin posts very close together. Turns out that I really like muffins! And anyway, one is from two weekends ago and one is from Saturday. I swear!
I was in the mood for something a little more savory this time around. Not sure what it was, but my wheat bran from Bob’s Red Mill was calling my name, and I could hear it from all the way inside the freezer. What is it about bran? So hearty, so filling, so perfect for breakfast.
This recipe was perfect for me last weekend because I was really smart and did not stock up on vegetable oil. I prefer oil over butter in muffins usually, but this worked out just fine! You just make them like cookies instead of with the “muffin method.”
This recipe is lightly adapted from an old issue of Gourmet.
1 stick butter, softened (microwave for 15 seconds)
1/4 cup light brown sugar
1 egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup flour
1 t baking soda
1/4 t salt
1 cup wheat bran
Preheat the oven to 400.
Cream the butter and brown sugar together until the mixture is light and fluffy. Add the egg, sour cream and molasses next, and mix until just combined.
Fold in the flour, wheat bran, baking soda and salt in one batch, using as few strokes as you can. Fold in the raisins last.
Some muffin and cookie recipes tell you to add the chocolate chips/nuts/raisins/whathaveyou with the flour. I don’t like that because I think you tend to end up with bits of unincorporated flour stuck onto the goodies mixed inside.
Bake for 15 to 20 minutes, or until the muffins stop whispering to you.
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