I first saw these muffins on Rose’s 64 sq ft kitchen a couple of weeks ago and knew I’d have to try them out. Cilantro? In a muffin? With *rutabaga*?? I think the only time I’d ever had rutabaga was as a kid, where it was mashed with carrots. So the recipe sounded crazy — but just crazy enough to work! We brought the moist, savory muffins to Carrie’s holiday party.
Hey, Muffin Man!
Mmmm… these are good, what’s inside?
You tell me!
Roasted bell peppers… cilantro…
Rhubarb? Beet? No? It’s a veggie? Turnip?
We have a winner!
Rutabaga and Cilantro Muffins (courtesy 64 sq ft kitchen)
1 1/4 cups all-purpose flour
1/2 cup buckwheat flour
2 tsp baking powder
3/4 tsp sea salt
1/4 tsp freshly ground pepper
1 tsp freshly ground coriander seeds
1 tsp honey
2 tbsp cilantro leaves, chopped
1 1/2 cups rutabaga, peeled and finely shredded
1 red pepper, roasted, peeled and diced *
2 large eggs
1 cup whole milk
1/2 cup olive oil
* To roast bell peppers, grill or broil the peppers, turning regularly, until the skin blackens and begins to peel. Place into a plastic bag and seal: the steam will help separate the skin. When cool enough to handle, remove from plastic; the skin should peel off easily.
Preheat the oven to 400F. Butter and flour 12 muffin-pan cups.
In a bowl, stir together the all-purpose flour, buckwheat flour, baking powder, salt, ground black pepper, cilantro and the ground coriander. Beat the eggs until blended. Add the milk, oil, honey, red peppers and shredded rutabaga and beat until blended. Add the dry ingredients and mix just until moistened.
Spoon the batter into the prepared muffin-pan cups. Bake for 15-18 minutes until a toothpick inserted in the center comes out just a little moist. Do not over bake them.
Let them cool in the pan on a wire rack for two minutes, and then invert them onto the rack.
These muffins can be stored for up to 2 days in an airtight plastic container.