My latest obsession has been about muffins. Not the sweet kind, though. Savory muffins with salmon and cream cheese have seeped into my dreams.
My waking thoughts have been about achieving a light but satisfying savory muffin in “real time.” I knew that a legume flour would provide more heft to the muffin and boost the protein as well, but I would sacrifice some of the lightness. I wanted the muffins to be eggless, only because I’m avoiding egg yolks these days. Finally, I have been longing for mushrooms (my husband is allergic, so I rarely cook with them) and pictured savory muffin tops lacquered with a mushroom gravy. With any kind of muffin, I would rather eat the crusty tops, so the only muffin pan I own makes muffin tops.
I encountered fresh turmeric at my local organic market and decided to add some of it to the savory muffin tops. If you’ve never sampled fresh turmeric (pictured below), its taste is like bitter carrot, but it is fresh ginger’s twin. I hoped that by mincing a 1-inch piece, I would add flavor and visual interest to the muffins.
- 1 cup of organic, unbleached white flour
- ½ cup of organic garbanzo bean flour
- ½ teaspoon of salt
- 1 tablespoon of Old Bay Seasoning
- 1 teaspoon of aluminum-free baking powder
- 1 ½ cups of organic soy milk (or regular, low-fat milk)
- 4 ounces of organic cream cheese
- 1 6-ounce can of boneless, skinless Alaskan Pink Salmon
- 1 teaspoon of olive oil
- 1-inch piece of fresh, grated turmeric (or 1/8 teaspoon of turmeric powder)
- Pre-heat oven to 350 degrees Fahrenheit.
- Mix dry ingredients together in a large, glass bowl.
- Add soy milk and cream cheese. Mix ingredients, breaking the cream cheese clumps with a fork.
- Drain salmon and add to the ingredients. Stir ingredients, breaking down the salmon into smaller clumps (do not use a electric mixer)
- Grate fresh turmeric into bowl and mix ingredients well.
- Fill muffin-top pan one-half to two-thirds full.
- Bake muffins for 25-30 minutes. Test for firmness and look for the muffins to pull away from the sides of the muffin compartments.
- Broil very briefly to brown the muffin tops if needed. (Keep an eye on them, though.)
- Let the muffins rest while you make the mushroom sauce.
Makes 8 muffins
Portabella Mushroom Gravy
- 2 tablespoons of butter
- ½ small onion
- ¾ cup vegetable broth
- ¼ cup Red Zinfandel or Merlot
- 1 medium or ½ large Portabella mushroom, chopped finely
- Melt butter in sauté pan over medium heat.
- Add onions and cook until vegetable is translucent.
- Add vegetable broth.
- Add wine.
- Add mushrooms and simmer over medium-low heat for 20 minutes. Watch and stir while gravy reduces.
- Pour over salmon muffin tops and eat hot.