Muffin But Murder (A Merry Muffin Mystery) (25 page)

Recipes

Savory Herb Muffins

Yield: 12

2 cups whole wheat pastry flour, or unbleached white flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon fresh oregano, chopped (or 2 teaspoons dried oregano)

1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)

1 tablespoon fresh basil, chopped (or 2 teaspoons dried basil)

2 eggs

1 egg white

1 cup nonfat buttermilk

2 tablespoons mildly flavored vegetable oil or canola oil

2 teaspoons sugar, less if you like

¼ cup grated Parmesan cheese

Additional oil for muffin pan(s), or cooking spray

Preheat oven to 400 degrees. Lightly oil or spray a 12-hole muffin tin.

Combine flour, baking powder, baking soda, salt, oregano, thyme, and basil in a large mixing bowl.

In another bowl, combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar, and Parmesan.

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two-thirds full.

Bake for approximately 25 minutes, but check at 20. Let cool slightly, then remove from tins.

Fit for the King Muffins
(Banana–Peanut Butter–Chocolate Chip Muffins)

Yield: 12

1 cup all-purpose flour

½ cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¼ cup white sugar

¼ cup brown sugar

¼ cup unsalted butter, softened

2 ripe bananas, mashed

½ cup creamy peanut butter

1 teaspoon vanilla extract

1 egg

1 cup milk chocolate chips

1 Tablespoon turbinado sugar

Preheat oven to 375 degrees. Coat a muffin tin with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg.

Stir the flour mixture into the banana mixture until just combined; add ¾ cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes until a tester inserted into the center of a muffin comes out clean.

Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Cauliflower & Cheddar Soup

Yield: 6–8 servings

1 medium head cauliflower, broken in florets

1 medium onion, chopped

2 cups chicken broth, homemade or commercial

2 tablespoons butter

2 tablespoons all-purpose flour

3 cups milk

2 cups (8 ounces) shredded cheddar cheese

1 tablespoon dried parsley flakes

1 teaspoon salt

¼ teaspoon ground nutmeg

⅛ teaspoon pepper

In a large saucepan, combine the cauliflower, onion, and chicken broth. Cover and cook over medium heat until the vegetables are tender.

Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2 to 3 minutes longer or until thickened.

Reduce heat; add cheese and seasonings.

Pour into cauliflower mixture.

Simmer slowly for 30 minutes: do not boil!

Serve with Savory Herb Muffins.