Quest Veggie Muffins

1. Preheat oven to 350. Coat 12-cup muffin tins with nonstick spray

2. Blanch broccoli slaw. One method: Boil water in a medium saucepan. Submerge veggies into boiling water for one minute. Strain and submerge in an ice bath or run under cold running water. Set aside in a colander to dry out.

3. Whisk flour, baking powder, salt, cayenne and pepper together in a large bowl. Mix in cheese and veggies, breaking up any chunks, until cheese and veggies are coated with flour. Whisk milk, butter, egg, and sour cream together in medium bowl. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Divide batter among muffin cups. Sprinkle Parmesan over batter in each cup.

4. Bake until golden brown and toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Cool before eating.

My noodle

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I ate a muffin at a health food co-op it Atlanta more than 10 years ago that I still remember because it was so tasty. I have no idea if this is exactly the same or not, but it is close enough that I no longer pine for that muffin.

And thus, the quest is ended.

3 cups all purpose flour

3 cups whole wheat flour

2 T baking powder

2 t salt

½ t cayenne pepper

¼ t black pepper

1 cup crumbled gorgonzola cheese

1 cup shredded cheddar

1 bag (12 oz) broccoli slaw (or 1 ½ cups shredded veggies of your choice)

2 ½ cups milk

6 T melted butter, melted

1 ½ cup sour cream

1 cup shredded Parmesan cheese