Getting Ready For a Saturday Beefcake Brunch
Savory Muffins with Goat Cheese and Tomato Jam [Adapted from a recipe by Neil Kleinberg Clinton St. Baking Company NYC NYC] 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 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 Preheat the oven to 350ºF 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 toothpi...