Happy SPRRRRRRRRING, everyone!
Winter sure has its charms (though I can’t really think of any of them right now), but this sudden shift into spring-like weather has me all giddy and excited for more sunny spring days ahead.
I’m looking forward to farmers markets (and the produce—egads, the non-root vegetable and citrus-only produce!), more walks and bike rides outside and enjoying ice cream without freezing my tail off afterward (oh, who am I kidding; it could be -40 degrees and I’d still eat ice cream).
And I’m kicking off my official spring baking celebration with these Smoked Gouda, Sun-Dried Tomato and Parsley Muffins
This recipe is adapted from a delicious cookbook
(the recipes are delicious, not the actual cookbook. Ahem.) that focuses on all Vermont foods (hello, my east coast besties!) – like cheese, apples, cheese, berries, maple syrup and cheese. These savory muffins sounded particularly yummy (and of course, cheesy).
Stuffed with pockets of melted smoked gouda, tart sun-dried tomatoes and fresh parsley, I knew I’d hit on something special the moment I pulled them out of the oven, inhaled a whiff of their bright and savory aroma and burned my tongue on one in a moment of impatient weakness.
The combination of cheese, tomatoes, herbs and white and wheat flours gives these muffins a light and fresh flavor and a pleasant blend of textures. They taste unbelievable straight from the oven (plus about 10 minutes – see above, impatient burning of the tongue), but they also taste great after they’ve had a chance to rest overnight and let their flavors meld and develop. And they take less than an hour to make, giving you more time to enjoy the new spring sunshine.Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!