What do you dream about? Do you remember your dreams? Lately, I have been dreaming about work. This tends to happen when I face a deadline or have a lot on my plate. I remember these dreams right away because I wake up feeling like I just quit working when, in fact, I have to get to work. It can be problematic.
When I dream about more nonsensical things, I typically remember them, but not until hours later in the day. As I turned on the television tonight, I remembered that last night I dreamt a hockey game I had on went into five (five!) overtimes. And Ohio State and Michigan had to play twice in the same season and the Buckeyes were down 72-6 (72-6!) in the third quarter of the first game. That dream was a nightmare!
The weirdest question anyone ever asked me about dreams was, “Do you dream in color?” Of course, I dream in color. My inquisitive friend, on the other hand, dreams only in black and white. Her question was no-doubt inspired by Pearl Jam. “She dreams in color, she dreams in red…” (Can’t find a better man…)
I’ve been dreaming of some juicy red tomatoes. It started with Demeter’s Tomato Pick-Me-Up Cologne Spray (I have no idea what tomato perfume smells like, but consider me intrigued) and it ended with a bag of sun-dried tomatoes. After these muffins, I fully intend to transform my sun-dried leftovers into hummus and soup. Consider yourself warned.
But for now, it is just the muffins. The use of dill and thyme gave me a chance to cook from my tiny urban garden which, I am happy to say, contains both of those herbs and seven more. This means I am fairly certain chives and sage and basil and oregano and rosemary will make their way into future versions. I will leave the mint and lavender out.
These muffins were the perfect accompaniment to a warm bowl of soup I enjoyed on a rainy, gray day yesterday. As the weather heats up, I envision them pairing well with a light salad. Until those red tomatoes ripen on the vine, these will have to do. Enjoy!
- Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fresh dill or ¼ teaspoon dried dill
- 1 teaspoon fresh thyme or ¼ teaspoon dried thyme
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pepper
- Wet Ingredients
- 1 large egg
- 1¼ cups milk
- ¼ cup olive oil
- Final Touches
- ½ cup shredded cheddar cheese
- ½ cup sun-dried tomatoes, chopped
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Slowly pour the wet ingredients into the large bowl of dry ingredients and stir until just combined.
- Fold in the cheddar cheese and sun-dried tomatoes.
- Line a muffin tin with papers and lightly spray their insides with cooking spray. Alternatively, grease the wells of the muffin tin and forgo the paper liners.
- Pour the batter into the wells until about ¾ of the way full.
- Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool for five minutes before removing them from the pan and then serve. They are best when enjoyed warm.