blue cheese buckwheat cornbread muffins
I’ve got nothing.
I mean really. I’ve been sitting here for the last 20 minutes trying to think of something to write, and I’ve got nothing. Nada. Zilch.
I thought about talking about the weather, as we do, but I figured we’re better friends than to have that kind of vapid conversation. I thought about talking about how I’ve decided I have the soul of both a 12-year-old and a 90-year-old, because I love coloring (true story, I have a coloring book and it is AWESOME) and going to bed at 9 p.m. (I also recently complained along with my parents about “the state of this generation” (I had some lovely things to say about it, too) and couldn’t believe how crotchety I had become in that moment. Oy).
I also thought about talking about these muffins, how they’re equally sweet and savory, with bits of blue cheese and sliced scallion scattered throughout and a unique texture and flavor imparted by the buckwheat. That’s probably my best topic because it’s food (duh), but now I’m distracted because these muffins are so dang good and I need to go eat one now (see above, 12-year-old).
In any case, it’s a good thing I’m going on vacation next week so I can relax, recharge and eat food — the only things I’m interested in doing when on vacation, really. We’re going to San Francisco, too, so I’m extra excited about the food part.
While I’m gone, I’m having a few of my lovely bloggy friends take over the conversation with some guest posts — and I suggest you start drooling now, because there is some GOOD. STUFF. coming your way.
As for me? I’ll be eating my way through San Fran, hopefully catching some of the sun that has been so elusive in these parts (had to talk about the weather, sheesh!) and going to bed in a nice, fluffy hotel bed by 9 p.m.
OK, OK — 10 p.m. It is vacation, after all.
(P.S. If you have any recommendations on what to do/where to eat in San Francisco, do share please!)
Blue Cheese Buckwheat Cornbread Muffins
Adapted from Hodgson Mill
Yields: 12 muffins
1 cup buckwheat flour
1/2 cup cornmeal
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/4 cup (1/2 stick) butter, melted
1 cup crumbled blue cheese
2 scallions, thinly sliced
Heat oven to 400 degrees F (375 degrees F if using a dark or nonstick tin). Line a 12-cup muffin tin with paper liners or lightly grease cups.
In a large bowl, whisk together buckwheat flour, cornmeal, sugar, baking powder and salt. In a separate medium bowl, whisk together milk, butter and eggs.
Pour wet ingredients into dry ingredients; stir until just combined. Fold in blue cheese and sliced scallions.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a cooling rack to cool slightly.