I came up with the idea of making a savory muffin like this last year around the Superbowl. I was so excited to go to a real Superbowl party because that meant I got to bring a fun, sporty dish!! But then I was thinking _wait, what’s a sporty dish? I can’t just bring chocolate chip cookies or raspberry cupcakes or something girlie….I gotta bring something manly!_
It’s fun to take on a challenge like that. I didn’t want to bring standard 7-layer dip or Veggie Dogs. Thus, the Savory Superbowl Muffin was born. Let me tell you, it scored BIG TIME :)
- 2 3/4 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Salt
- 1 Cup Sugar
- 1 Cup Coconut Milk or milk of choice
- 3/4 Cup Buttermilk
- 2 Tablespoons Ricotta
- 3 Tablespoons chopped Chives
- 2 Tablespoons Whole Grain Mustard
- 1 Jalapeno
- 1 tsp Bragg's Apple Cider Vinegar
- Block of Cheddar Cheese for topping
Preheat oven to 350.
Combine Flour, Baking Soda and Salt in a small bowl. In a large bowl, combine the rest of the ingredients. Chop the Jalapeno and Chives and add those in. For a spicier muffin, keep the Jalapeno seeds. For a milder muffin, de-seed it!
Use an electric beater or whisk to mix the wet ingredients. Slowly add in the dry ingredients until everything is combined. Be careful not to over-beat!
Spoon your batter into a greased muffin tin filling only halfway to allow for rising.
Leave the muffins undisturbed in the middle rack of your oven for 14 minutes. Meanwhile, slice Cheddar Cheese for topping.
When 14 minutes is up, take the muffins out and lay a slice of Cheddar on top of each one and replace on the top rack of your oven for another minute or two until Cheese has melted.
Take muffins out of the oven and carefully remove them from the muffin tin using a small rubber spatula or butter knife and allow them to cool. Serve warm!
© Nimai\'s Cookbook
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