Caesar Mini Muffins #MuffinMonday

Savory muffins make perfect nibbles for any party. These Caesar mini muffins have all the things that make us love Caesar salad, except the romaine! Garlic, anchovies, lemon juice and Parmesan!

I was awake in the middle of the night last week, thinking up muffin flavors and pondering what goes good together. And suddenly inspiration hit. What goes better than all the ingredients that make up my favorite Caesar salad dressing? And even better, it occurred to me that a little savory muffin is perfect for my birthday week and the party continues!

Ingredients - 36 cocktail muffins
2 cups or 250g all purpose flour
1 cup, grated, or 90g Parmesan cheese (plus a little extra for after baking, optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/4 cup or 60ml fresh lemon juice
3/4 cup or 180ml milk
1/4 cup or 60ml olive oil (For added flavor, I like to use the oil from the anchovy can then top up with more olive oil to make the required amount.)
2 eggs
1 small can (46g net weight, 25g drained) anchovies in olive oil
1 large clove garlic

Method
Preheat your oven to 350°F or 180°C and liberally grease some 36-cup combination of mini muffin pans.  I have three pans that make 12 mini muffins each.

Grate your Parmesan, if not already grated, and mince your anchovies and garlic.

Grind your half teaspoon of black pepper.

Set your measuring spoon on a plain piece or paper and start grinding.  When you think you have just about enough, fold the paper in half and finish filling the spoon.  Voila!  Mess-free, measured, fresh ground pepper.

In a large mixing bowl, combine your flour, baking powder, baking soda, black pepper and Parmesan.

In a smaller mixing bowl, whisk your eggs, milk, oil, lemon juice, garlic and anchovies.

Pour your liquids into the dry ingredients and fold until just mixed.

Divide the batter between the prepared cups in the muffin pan.

Just for fun, I made the last batch in my (well-greased) little madeleine pans.  They came out so cute!

Bake in your preheated oven for 15-20 minutes or until the muffins are lovely and golden.  Sprinkle on a little more Parmesan, if desired.  More cheese always equals better in my book.

The heat of the muffins should melt the cheese sufficiently for it to stick to the tops but if you need to put the pans back in the oven for just a couple of minutes, that works too.  After all, it’s probably still hot enough without turning the oven back on.

Allow to cool in the pan for a few minutes then remove to a wire rack to continue cooling.  If the cheese sticks to your pan, just run a knife around the muffins to loosen them.

These are fabulous warm and go great with a glass of wine or whatever cocktail you are serving.

Enjoy!

Here are a few more appetizer recipes you might enjoy!

• Buffalo Butternut Hummus by Farm Fresh Feasts
• Buffalo Ranch Cheese Ball by What's Cooking, Love?
• Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips
• Caesar Mini Muffins by Food Lust People Love
• Cheddar Bacon Dip by Yours and Mine Are Ours
• Cheese Bean Dip by Wonky Wonderful
• Chicken Wing Dip by Rants From My Crazy Kitchen
• Chipotle Cheese Dip by Dizzy Busy and Hungry
• Chocolate Malta Wings by Food Done Light
• Crab Layer Dip by Frugal Antics of a Harried Homemaker
• Four Cheese Garlic Flat Bread by Try Anything Once Culinary
• Grilled Guacamole by Kiss My Smoke
• Mini Maryland Crabcakes by Karen's Kitchen Stories
• Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks
• Piña Colada Cheese Ball by Home Cooking Memories
• Pizza Pull Apart Bread by Cravings of a Lunatic
• Pulled Pork Sliders by The NY Melrose Family
• Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen
• Sesame Pecan Chicken Wings by Makobi Scribe
• Sweetly Spicy Southern Meatballs by Cooking In Stilettos
• Tamari Roasted Chickpeas by Je suis alimentageuse
• Tex-Mex Chicken Salad Bites by Mom's Test Kitchen

Caesar Dressing with Anchovies OR Capers

This creamy Caesar dressing with anchovies OR capers is perfect tossed with crisp Romaine leaves. The caper version is ideal when you are hosting vegetarian or vegan friends. Omni friends will not notice the missing anchovies. 

Among friends in Kuala Lumpur, my most requested dish to bring to a potluck is my Caesar salad.  I always made it just by pouring a little of this and a lot of that in a large measuring cup while not actually measuring.  But when folks started requesting the recipe, I had to take measure.  

Caesar Dressing with Anchovies OR Capers

My original recipe calls for a small can of anchovies. I would like to give credit for the caper substitution for vegetarians to my elder daughter’s roommate, Molly. 

Molly is a creative cook as well as a talented artist.  Last year she spent a semester in Italy and I thoroughly enjoyed following her exploits and getting to know her through her sketchbook blog.  And I drooled over her Facebook photos of the rustic tarts she made for a potluck.  

Ingredients

2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch.  Desperate times have called for desperate measures.)

3/4 cup or 180ml olive oil

1/4 cup or 60ml cold water (Using cold water helps the dressing emulsify.)

1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tiny capers

1/4 teaspoon powdered English mustard (Colemans)

1/4 teaspoon freshly ground black pepper

3 large cloves garlic, peeled

1/4 teaspoon sea salt or to taste  (You can add the salt after blending if you’d like.  Some anchovies and capers are saltier than others.  We don’t mind salty so I just go for it with a 1/4 teaspoon.  And add more after if necessary.)

Method

This is so easy.  Puree all the ingredients in a blender or with a hand blender until emulsified. 

Give it a quick taste and add more salt, if necessary.

If you are using capers, the resulting dressing may be a tiny bit more green.

This dressing is best served tossed with crisp romaine leaves which you then sprinkle with freshly grated Parmesan or Pecorino Romano cheese or a suitable substitute, if needed.  It will keep for a couple of weeks stored in the refrigerator in a closed jar.

Enjoy!