Savory Tender Muffins

• Master Recipe:
• Flavor ingredients (see below)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teeaspoons sugar
• 10 tablespoon butter, softened
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 1/2 cups plain yogurt
• Goat Cheese with Rosemary & Olives:
• Add 1 cup crumbled goat cheese (4 1/2 ounces) and 1 tablespoon minced fresh rosemary to dry ingredients and 1/2 cup chopped Kalmata olives to liquid ingredients.
• Feta with Sun-dried Tomatoes & Oregano:
• Add 1 cup cumbled feta cheese (4 1/2 ounces) and 1 tablespoon dried oregano to dry ingredients and 1/2 cup drained chopped sun-dried tomatoes packed in oil to liquid ingredients.
• Parmesan with Prosciutto & Basil:
• Add 1 cup grated Parmesan cheese (about 3 ounces), 1/2 cup minced prosciutto (about 2 ounces) and 1 tablespoon dried basil to dry ingredients.

1. Adjust oven rack to lower-middle postions. Heat oven to 375 degrees. Prepare flavorings.
2. Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
3. Beat sugar and butter with an electric mixer until light and fluffy.
4. Whisk mustard and eggs together, then beat into butter until pea-sized lumps form. Alternating by thirds, beat in the dry ingredients and the yogurt until a smooth, very thick batter just forms.
5. Spray a 12-cup muffin tin with 1/2-cup capacity (or 4 mini-muffin tins) with vegetable cooking spray. Divide batter evenly among the cups. (A spring-action regular or mini ice cream scoop works well. The muffin cups will be full.)
6. Bake until muffins are golden brown; 25 minutes for large muffins, 10-12 minutes for mini-muffins. Cool slightly in pan set on a wire race. Remove muffins and serve.

master, ingredients, allpurpose, baking powder, baking soda, salt, sugar, butter, mustard, eggs, plain yogurt, rosemary, goat cheese, tomatoes, feta cheese, parmesan, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/savory-tender-muffins-50041633 (may not work)