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How to Transform Doughnuts Into Muffins at Home
Publish sherry On 2016-12-30
Few breakfasts are quite as satiating and satisfying as eggs, but during the week it can be challenging to carve out enough time to poach a couple to runny-yolked perfection or whip up a veggie-packed scramble. Those sorts of mornings call for something of the grab-and-go variety, like these umami-rich kale, caramelized onion, and gouda mini frittatas (aka egg muffins).
Let’s see how to make this aka egg muffins:
Preheat the Baker, rub the olive oil in 25-cups of the baker.
In a large skillet, heat 1 teaspoon olive oil over medium-high until just shimmering. Add the onions and 1/2 a teaspoon salt, stirring to evenly coat the onions with oil. Keep cooking, stirring the onions occasionally and adjusting the heat (if necessary) to accommodate slow, even browning. As the onions cook, scrape up any brown bits that begin to form on the bottom of the skillet. (Add a splash of water to deglaze, from time to time.) Keep cooking until the onions are slumped, have dramatically shrunk in volume, and are deep-caramel brown. Season with about 1/2 teaspoon balsamic vinegar, and transfer to a medium mixing bowl.
Wipe out the skillet, and heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering, but not smoking. Add the kale, a generous pinch of salt, and cook, stirring occasionally, until bright green and somewhat wilted, 2-3 minutes. Add the kale to the caramelized onions. Cool for 10 minutes, then add 3/4 cup gouda, tossing everything together with tongs to evenly distribute the filling ingredients.
Divide the caramelized onions, kale, and cheese between the muffin tin wells.
Whisk together the eggs and 1/2 teaspoon salt in a measuring cup, until no streaks of yolk remain. Carefully pour the egg mixture into the muffin tin wells, filling each well about 3/4 full. Sprinkle the remaining 1/4 cup gouda on top of the muffins.
Put them into baker, Bake for 18-22 minutes, rotating halfway through, or until puffy, cooked through, and golden on top.
Cool for 2-3 minutes, then remove from the muffin tin (run a butter knife around the muffin if it's stubborn). Serve hot or at room temperature.
Let’s see how to make this aka egg muffins:Preheat the Baker, rub the olive oil in 25-cups of the baker.
In a large skillet, heat 1 teaspoon olive oil over medium-high until just shimmering. Add the onions and 1/2 a teaspoon salt, stirring to evenly coat the onions with oil. Keep cooking, stirring the onions occasionally and adjusting the heat (if necessary) to accommodate slow, even browning. As the onions cook, scrape up any brown bits that begin to form on the bottom of the skillet. (Add a splash of water to deglaze, from time to time.) Keep cooking until the onions are slumped, have dramatically shrunk in volume, and are deep-caramel brown. Season with about 1/2 teaspoon balsamic vinegar, and transfer to a medium mixing bowl.
Wipe out the skillet, and heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering, but not smoking. Add the kale, a generous pinch of salt, and cook, stirring occasionally, until bright green and somewhat wilted, 2-3 minutes. Add the kale to the caramelized onions. Cool for 10 minutes, then add 3/4 cup gouda, tossing everything together with tongs to evenly distribute the filling ingredients.
Divide the caramelized onions, kale, and cheese between the muffin tin wells.
Whisk together the eggs and 1/2 teaspoon salt in a measuring cup, until no streaks of yolk remain. Carefully pour the egg mixture into the muffin tin wells, filling each well about 3/4 full. Sprinkle the remaining 1/4 cup gouda on top of the muffins.
Put them into baker, Bake for 18-22 minutes, rotating halfway through, or until puffy, cooked through, and golden on top.
Cool for 2-3 minutes, then remove from the muffin tin (run a butter knife around the muffin if it's stubborn). Serve hot or at room temperature.