Getting Ready For Sunday Brunch Beefcake

Savory Muffins with Goat Cheese and Tomato Jam

Adapted from a recipe by Neil Kleinberg
(Clinton Street Baking Company, NYC) via JBF

This recipe yields butter-colored muffins with a very tender crumb. Neil Kleinberg served the mini-muffins as an hors d’oeuvre when he cooked at the Beard House. We tried them in a regular-size muffin tin, and enjoyed them with soup. The tomato “jam” can keep several weeks in the refrigerator.



Muffins:

4 ounces (1 stick) unsalted butter, melted and cooled
1 egg
1 1/4 cups half-and-half or whole milk
2 cups all-purpose flour (whole wheat?)
2 1/4 teaspoons baking powder
1 tablespoon sugar
Salt and freshly ground pepper, to taste



Tomato Jam:

1/4 cup extra-virgin olive oil
4 cloves garlic, peeled and minced
3/4 cup chopped onion
Pinch red pepper flakes
2 sprigs fresh rosemary leaves, chopped fine
4 cups coarsely chopped plum tomatoes, seeded and peeled
Salt and freshly ground pepper, to taste
2 tablespoons minced scallions
1/4 cup crumbled goat cheese


Method:
Preheat the oven to 350º. Butter and flour the muffin tins. Combine the melted butter, egg, and cream in a small bowl. In a larger bowl, whisk together the dry ingredients. Mix the wet ingredients into the dry until combined. Do not overmix. Fill the muffin cups about three-quarters full. Bake for 20 minutes, until a toothpick inserted in the center emerges with no crumbs sticking to it.



To make the tomato jam, heat 2 tablespoons of the oil and sauté the garlic, onion, red pepper, and rosemary in a heavy-bottomed sauté pan until soft but not brown. Add the tomatoes and cook down over medium-low heat until the tomatoes have given up most of their water and turned a deep orangey-red, 15 to 20 minutes. Stir in the remaining 2 tablespoons olive oil. Season to taste. This will make much more than you need for the muffins, but it’s so delicious, you’ll be happy to have the extra around.



Serve the muffins warm, garnished with tomato jam, minced scallions, and crumbled goat cheese