Posted by: zx6karen on: October 25, 2010
1 | Hanaa
October 25, 2010 at 3:41 pm
I’m very excited to host this week. Last year, I chose savory muffins as well. They were a great hit and surprised everybody who baked them along with me (in a good way 🙂 ). I served mine with a nice bowl of hot soup. Yum!
You can find last year’s post here: http://hanaaskitchen.blogspot.com/2009/09/sms-caramelized-onion-sage-and-cheese.html
2 | zx6karen
October 25, 2010 at 4:25 pm
IM not a goat cheese OR olive fan… what other savory combos can we use?
3 | Hanaa
October 25, 2010 at 5:22 pm
I think Feta cheese would work too. Even cheddar or cubed mozzarella would work. Or Pepper Jack, for a little spice. The olives can be left out. I can’t think of a good substitute. Maybe capers or pickled vegetables (carrots, cauliflower, etc). You can find pickled veggies at Ethnic markets or the ethnic aisle in the grocery store these days. I hope that helps.
4 | Andrea at Nummy Kitchen
October 26, 2010 at 9:29 am
I adore savory muffins and can’t wait to make these! The goat cheese olive combo sounds delish 🙂
5 | Hanaa
October 26, 2010 at 2:18 pm
Just looked at my notes from last year. At the time, my savory muffins baked in 20 min, instead of the suggested 30-35 min, so keep a close eye on them, otherwise they’ll be dry.
6 | Tracey
October 26, 2010 at 10:50 pm
Ditto Karen. I’m struggling a bit to come up with a savory combo this week.
7 | Comfy Cook
October 30, 2010 at 10:49 pm
I love savory muffins. Thanks Hanaa.
Sorry, I just realized, I spelled your name wrong on my blog. I will try to get to it.
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