Whenever I decide to bake up a batch of muffins, some of the flavors that come to mind are blueberry, chocolate, banana nut, and perhaps bran (if I am in a healthy mood, which is practically never). The idea of savory muffins are somewhat new to me. I must admit that I have an inclination to think that muffins should only be sweet. Shame on me. Perhaps it is because this is all I am used to. I am a creature of habit and I do not normally eat or encounter, for that matter, savory muffins on a regular basis. Sweet muffins doused with sugar and made with tart fruit or rich chocolate chips is what I have become accustomed to. It is what I constantly surround myself with. I have recently learned that muffins can be savory as well, and in fact, they are even more delicious than sweet muffins. Forget everything you think you know about muffins. Put those blueberries, bananas, and chocolate chips on the back shelf and take out the cheese, the basil and the spinach; your life is about to change.
It might come off as quite a shock that I actually prefer savory over sweet. Do not get me wrong, I love dessert just as much as the next person, but I would much rather have a second helping of dinner than to save room for a sweet treat at the end of the meal. The idea of enjoying something cheesy, crunchy and salty is much more appealing, exciting and inviting than something that is creamy, sugary and chocolatey. There are few things in life that are more satisfying than warm, freshly baked bread. Now take that bread and mix it with homemade pesto and shredded mozzarella cheese, bake it until golden brown and you have yourself quite possibly the world’s best muffin. Ever.
The undeniable truth of this whole matter is that I really just wanted an excuse to eat green colored food. Green happens to be my favorite color and I will literally jump at any chance I am given to eat something that looks like it came out of one of Dr. Seuss’s books. Or something that Popeye himself would serve at his house. If I could get away with it, I would just add green food coloring to all my food. That however, does not sound too appetizing so I resist the urge everyday to reach into my pantry for the bottle of coloring. These muffins just so happen to get their green hue naturally from homemade pesto which is a double win because if you do not feel like making pesto-spinach muffins, well guess what, you now have a recipe for pesto that you can easily double and toss with cooked pasta. Weeknight dinner anyone? I think so. I think so.