My beau, Michael, gave me a great idea to turn pumpkin muffins upside-down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!
Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
Time: About 15 minutes active; 40 minutes total
2 tablespoons fresh sage, finely chopped
1/4 teaspoon nutmeg and black pepper, each
3 ounces smoked mozzarella, grated
1 ounce parmesan, grated
2 garlic cloves, minced
3/4 cup milk (I used soy milk)
1/4 cup butter (I used Earth Balance)
1 1/2 cup pumpkin puree, preferably from a fresh pumpkin
2 cups white flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
1. Preheat oven to 400 degrees. Grease a 12-muffin tin with cooking spray.
2. In a large bowl, combine all the wet ingredients, spices and cheese: sage, nutmeg, black pepper, smoked mozzarella, parmesan, egg, garlic, milk, butter and pumpkin. Mix well.
3. Add the flour, sugar, salt and baking powder. Mix well.
4. Fill the muffin cups about half way. Bake for 20–25 minutes, until puffed up and lightly browned. Serve warm.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.