Shallot and Gruyère Cheese Muffins

These Shallot and Gruyère Cheese Muffins are a wonderful savory treat to serve with soup, a roast beef or steak dinner, or with a salad.

These muffins are loaded with sautéed shallots and lots of melty gruyère cheese. With a thick, cheesy batter, these are almost biscuit-like in texture.

These Shallot and Gruyère Cheese Muffins are exceptional warm from the oven.

After letting the freshly baked muffins rest for about 10 minutes, I picked one up and broke off and ate a jagged piece from the top just to "neaten it up." I'd already had lunch so I wasn't really hungry... until I tasted the muffin.. which I promptly finished off.

As I've probably mentioned about a billion times here, I love gruyère cheese. It is my favorite cheese to add to breads. It melts so perfectly. If you can't find it, you could substitute Swiss or Monterey Jack cheese in this recipe.

I also love shallots. They are a member of the onion family, and have a delicate onion flavor with a hint of garlic. Shallots have clusters of cloves like garlic, and have a papery thin skin. Their color is similar to a pale red onion. They cook faster than onions because their layers are much thinner.

I've got tons of recipes here featuring shallots, such as:

• Roasted fingerling potatoes
• Cottage cheese, dill, and caramelized shallot bread
• Six Onion Pizza
• Pickled Shallots as used in this Vietnamese-style halibut

By the way, do you pronounce shallots as SHALL-ots or shall-OTS? I've heard them pronounced both ways and always wondered!

However you or I pronounce "shallots," I will be making these cheesy shallot muffins again and again. They are so good.

After the recipe, be sure to check out the rest of the Muffin Monday recipes.

Yield: 12 muffins

Shallot and Gruyère Cheese Muffins

ingredients:

• 5 tablespoons olive oil
• 2 medium shallots (165 grams) minced shallots
• 3 cups (470 grams) unbleached all purpose flour
• 1 1/3 cups (170 grams) grated gruyère cheese
• 3 tablespoons minced fresh Italian (flat-leafed) parsley
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon dried marjoram
• 1/2 teaspoon celery seed
• 2 large eggs
• 1 cup whole milk

instructions:

1. Preheat your oven to 375 degrees F. Spray the cavities of a 12 cup muffin pan with cooking spray. 
2. In a 10 inch skillet, heat 3 tablespoons of the olive oil. Add the minced shallots and cook over medium heat for about 2 minutes, until the shallots are softened. Remove the pan from the heat and let the shallots cool in the pan. 
3. In a large bowl, whisk together the flour, 1 cup (125 grams) of the cheese, parsley, baking powder, salt, marjoram, and celery seeds. 
4. In a medium bowl, whisk together the eggs, 2 tablespoons of the oil, and milk. Add the cooked shallots and the oil in the pan. Add egg mixture to the flour mixture and stir with a rubber spatula until combined. 
5. Divide the batter among the muffin cups. Top the unbaked muffins with the rest of the grated cheese. 
6. Bake the muffins for 20 to 25 minutes, until a toothpick comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes. Loosen the muffins from the muffin tin with a thin knife, and then remove them from the muffin tin and cool on a wire rack. 
7. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container. 

http://www.karenskitchenstories.com/2017/12/shallot-and-gruyere-cheese-muffins.html

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