The number of weddings we have been going to lately is staggering. Six last year, six this year and we already have four scheduled for next. I don't think my students believe me anymore when they ask me what I'm doing during the weekend and I say I'm going to a wedding. They probably think that's code for, "I don't want to tell you because you're a little punk." But really, we go to weddings. And one the best part of going to these weddings is we always have other friends that we get to see en route. Like Sarah and Steve in Denver who we saw when my cousin got married a few weekends ago. Sarah is one of my best friends from high school and she regularly comments on my blog, so I love her a lot. She also is a magnificent chef. In high school we used to throw dinner parties together to attract guys. It worked.
So now Sarah has moved to Denver which is sad, but she made us an awesome yummy brunch which kind of half way makes up for the sadness:
The hard part was picking which recipe to give you, my hungry readers. Everything was amazing, but the muffins were pretty darn close to food of the gods and sounded really easy. So I called up Sarah and made her call me back and leave the recipe on my voice mail. She got the recipe from Jesse Cool's Breakfast in Bed.
Savory Muffins with Variations
(buy the book if you want the variations, I just used what Sarah made because they were perfect)
2 c. unbleached flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1 c. sour cream
1/3 c. canola oil
handful of cut up herbs- basil, oregano and rosemary
large handful of grated Parmesan cheese
Preheat oven to 375F. Butter muffin tin. Stir dry ingredients in one bowl. Beat eggs in another bowl and whisk in rest of wet ingredients. Add wet bowl to dry bowl and stir until just mixed (if you over mix, the muffins will be tough). Fold in herbs and cheese. Fill muffin tins to 2/3 up the side and bake muffins for about 20 minutes, until spongy and dry. Eat. All of them.
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