Scott Hutcheson’s Resolution Muffins

Originally published on indyrats.com

Scott Hutcheson (The Hungry Hoosier), like the rest of us, made food-related New Year’s resolutions. Continuing his 2007 resolution to eat more slow food and less fast food, he’s come up with a great recipe for an egg muffin. 

I’m not a breakfast eater. As I’ve said, oats are for livestock (am I the only one creeped by the fact that Purina makes breakfast and pet food?). When I read Scott’s recipe, I tried it right away. And, oh, those muffins are so good and so easy. They’re clouds of billowy eggs. 

You can find Scott’s recipe on his website The Hungry Hoosier (http://scotthutcheson.typepad.com/the_hungry_hoosier/). 

Try making these muffins. With Scott’s recipe, you can vary ingredients to whatever’s in your frig. You don’t need three kinds of herbs, chipotle or whatever exotic ingredient is popular. Portions are controlled, and if you have children, you can make these in smaller muffin cups. 

Just make sure you have good eggs.  

Since my New Year’s resolution is to cut down on meat consumption, I made a variation of Resolution Muffins.  

Asparagus Muffins

• Olive oil
• 12 Asparagus tips
• Parmesan cheese
• 7 eggs
• 1 tablespoon half-and-half
• salt
• pepper
• grated nutmeg

Preheat your oven to 375 degrees. Lightly coat a six-serving muffin pan with cooking spray and place the pan on a baking sheet. Mix the eggs, salt, pepper and half-and-half in a bowl. 

Saute asparagus tips in olive oil. Place two tips in each of the muffin cups. Grate about 1 tablespoon of Parmesan cheese into each muffin cup. Pour egg mixture over the asparagus and cheese. Stir with a spoon to mix ingredients. Top with grated nutmeg. 

Place in the oven and bake for 25-30 minutes. Remove from oven and cool on a wired rack.  Muffins can be stored in the refrigerator for a few days or put each one in a freezer bag and freeze. If frozen, thaw and microwave for 30 seconds. 

Scott’s writing, radio and television programs contribute to the dynamic Indy food scene. He’s starting a Hungry Hoosier column for Indianapolis Monthly featuring local farmers and producers. He and Christine Barbour, another great Indiana food writer, wrote a book which will be published this Spring. 

If you haven’t read Scott’s writings or heard him on radio or seen him on TV, make it a resolution to do so.