caterina cacciatore

for the original recipe scroll down

i made parmesan muffins again and used a combination of finely ground corn meal and spelt flour because one of the dinner guests is allergic to wheat

the corn meal made them a little on the gritty side but this was considered Good

once more i made 24 tiny little muffins and six muffin "tops" with the left over batter

a muffin top pan has shallow cups and is designed to only make the top of a muffin which apparently is favored over muffin bottoms

in the case of the parmesan muffins i think a normal sized muffin would be less appealing

the muffin tops however are where it is at

leftover ones can be popped in the toaster

and (in one case) smothered with sauteed shitake mushrooms that have been inundated with garlic

extremely yum for an evening snack