Garden Muffin
Garden Muffins are a unique and flavorful twist on traditional muffins. They are packed with garden-fresh ingredients like chopped leaf lettuce and pimiento, along with a blend of seasonings that include M-K Seasoned Salt, M-K Granulated Black Pepper, and M-K Ground Celery Seed.
These savory muffins are a delightful addition to brunch or as a side to complement various meals. The combination of ingredients creates a muffin with a subtle crunch from the lettuce and a hint of pimiento’s sweet and slightly tangy flavor. The seasonings add depth and warmth to each bite.
Enjoy Garden Muffins as a delicious and garden-inspired treat that brings a touch of freshness to your table.
Ingredients
- 2 cups Flour
- 1 tablespoon Sugar
- 1 tablespoon Baking Powder
- 2 1/2 teaspoons M-K Seasoned Salt
- 1/8 teaspoon M-K Granulated Black Pepper
- 1 Egg, beaten
- 1 cup Milk
- 1/4 cup Vinegar & Oil Dressing (Recipe listed in This and That)
- 1/2 cup Leaf Lettuce, chopped
- 1 tablespoon Pimiento, chopped and drained
- 1/2 teaspoon M-K Ground Celery Seed
Directions
- Preheat your oven to 400°F (200°C). Grease your muffin cups or line them with muffin liners.
- In a mixing bowl, stir together the dry ingredients: flour, sugar, baking powder, M-K Seasoned Salt, and M-K Granulated Black Pepper.
- In a separate bowl, combine the beaten egg, milk, and Vinegar & Oil Dressing. Stir in the chopped leaf lettuce and drained pimiento.
- Add the liquid mixture all at once to the dry flour mixture. Stir only until the flour is moistened. Be careful not to overmix; it’s okay if there are some lumps.
- Fill each greased muffin cup about 2/3 full with the muffin batter.
- Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool slightly before serving.
