About a month ago, I started a new chapter of my life. I quit a job that wasn't bringing me joy, and wasn't allowing me enough time for ME and started working part time at my favorite local gift shop. Now I am surrounded by beautiful things, kind people and most importantly, I have more time at home to work on things that make my heart happy. This last month has just been such a blessing and I see only great things in my future.
So, what have I been doing with all this extra time? Cleaning a lot! Only kidding, kind of. Really though, I have been spending so much time in my favorite room of the house, the kitchen! Right now, I am in the process of testing many, many muffin recipes, trying to come up with some great original options. My goal is to have a muffin delivery service for local businesses and families. Last week, I finally got my LLC and business accounts set up so I can thrive and I honestly couldn't be happier. It's amazing how cutting out things in your life that can be toxic, can really free you. My brain has been racing with creative ideas, potential recipes, and family plans, rather than stressful thoughts. My only regret is that is took me so long to take this leap.
Right before Thanksgiving I tested about a dozen different flavors of muffin to try to come up with a great menu. I got a little bored though with original flavors and started doing some experimenting. A few of my faves were zucchini dark chocolate chip, cranberry walnut sage and pumpkin, but the biggest hit surprisingly was the Green Bean Casserole Muffin! One of my husbands favorite sides during Thanksgiving is the green bean casserole, and he mentioned it would be a fun muffin, but then we both laughed it off thinking it was too weird. After he mentioned it though, even though it was a joke, I wasn't able to stop thinking about it.
My husband, Nick and I talked a lot about how I could create this. Would I use canned or fresh green beans? How to incorporate the mushroom soup and crispy onions? Will this actually be edible? After brainstorming, we decided fresh green beans are where it's at. I would just grate them like you would a fresh carrot in carrot cake. We also discussed swapping out the sour cream in my base recipe for the mushroom soup since it's about the same texture. Honestly, I was still pretty nervous about this one. To me, it just sounded too weird, but I HAD to at least try it.
Green Bean Casserole Muffin
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1 3/4 cup - All Purpose Flour
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1 tsp - Baking Soda
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1 tsp - Baking Powder
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1/2 tsp - Salt
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1/2 cup - Room Temp Unsalted Butter
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1/2 cup - Sugar
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1/4 cup - Packed Brown Sugar
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2 - Eggs
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1/2 cup - Condensed Mushroom Soup
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1/4 cup - Milk
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1/2 - Diced Yellow Onion (carmelized)
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1 1/4 cup - Grated Fresh Green Beans
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Crispy Onions to Top each Muffin
- Preheat your oven to 425° (this sounds really hot, but it's correct)
- In a medium bowl sift together flour, baking soda, baking powder, and salt. Set aside for now.
- Dice 1/2 yellow onion and caramelize. Set aside to cool.
- Rinse and trim green beans and add to a food processor. Pulse until the green beans are about the size of relish. Also set this aside.
- In a large mixing bowl, cream together butter and sugars.
- Add eggs, one at a time to butter, sugar mixture. Mix until they are incorporated.
- Add condensed mushroom soup and mix until fully combined.
- Now slowly add in dry ingredients and milk, alternating after each addition. Mix only until dry ingredients are incorporated.
- Fold in green beans and sautéed onions, Make sure they are evenly distributed.
- Scoop batter into a lined muffin tin, then top each with crispy onions.
- Bake at 425° for 5 minutes, then reduce oven temperature to 350° and bake for an additional 15 to 18 minutes (depending on your oven)
Once the muffins are done baking, remove from the muffin tin and place them on a cooling rack. Serve hot or at room temperature, either way you wont be disappointed. Thank you all for baking with me. Please do yourself and your friends a favor and try this recipe, no matter how weird it sounds!
Ashley Tuttle
