Savory Ramp & Cheddar Muffins
Yields 6 giant or 12 standard muffins
1 tablespoon butter
2 bunches ramps, trimmed and sliced (about 1 1/2 cups--substitute scallions)
1 large egg
1/2 cup whole milk
1/2 cup low-sodium chicken broth
1/4 cup extra virgin olive oil
1/4 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon ground mustard powder (or use 1 tablespoon dijon mustard)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups freshly grated cheddar cheese (if you can find a beer cheddar, use that!)
Preheat oven to 350 degrees. Generously grease a 12-cup muffin pan (or a giant 6-cup muffin pan).
Heat 1 tablespoon butter in a large skillet over medium-high heat and add ramps. Saute for 2-3 minutes, just until slightly wilted. Remove from heat and set aside.
In a large bowl, whisk together egg, milk, broth, olive oil, sugar, salt, and mustard. Add flour and baking powder and stir gently until evenly combined.
Fold in grated cheese and cooked ramps.
Divide into prepared muffin pan, and bake about 20 minutes, or until puffed up, golden around the edges, and a tester inserted in center comes out clean.
(Giant muffins will take about 5-7 minutes longer.)
****Ramps are a wonderful thing, but they're rare and only available for about 5 minutes a year, so please feel free to substitute scallions, chives (leave them uncooked) or even sauteed shallots. A touch of something onion-y is all you need!