Monday, April 30, 2018

Overrated Ramp & Feta Muffins (the ramps, not the muffins)


I had never heard of ramps until I started a food blog 10 years ago.

Little did I know that they were just wild leeks that grow in the woods in NJ right behind my house.

But since I am not a forager, and want immediate gratification, I am forced to pay a premium price at the farmer's market.


They are around now, for about 3 weeks in the spring, and everyone gets so excited when they see them.
By 11 a.m., the sign is up at Union Square Market "RAMPS SOLD OUT".

Really people? What is all the fuss about??

They are just little wild leeks, and they are just not that exciting (in my humble opinion).

Truth be told, scallions and chives get me way more excited, especially the gorgeous pink blossoms on my chive plants (next week!).


Well, I got caught up in the hype and spent my 13 bucks and bought a small bunch on Sunday at my local farmer's market.
Now, the dilemma, what to do with them.

I had already made ramp butter and ramp pesto.....so how about a ramp pizza and ramp muffins?
(I can be creative when I need to be).


If you can't find ramps, and you don't feel like shelling out the big bucks, then go ahead and use leeks or scallions or onions! They do the job just fine.


Ramp & Feta Muffins: (what's all the fuss about?)

2 1/2 cups flour
2 tsp baking powder
6 grinds of black pepper
bunch of ramps (wild leeks) washed and sliced
3/4 cup of feta cheese, crumbled
1/2 cup of roasted red pepper, diced
3 tablespoons finely grated parmesan
1 2/3 cup milk
6 tbsp butter, melted
1 egg

Preheat oven to 400F. Grease 9 muffin tins with some oil.

Sift flour into a bowl. Add shredded ramps, feta, diced red peppers and parmesan, and stir to combine.


Use a fork to whisk together milk, butter and egg until well combined.

Add milk mixture to flour mixture and use a metal spoon (so the mixture doesn't stick to the bowl) to stir until just combined (do not over mix).

Spoon mixture into prepared muffin cups. Sprinkle with extra parmesan if you like.


Bake for 22-25 minutes or until a skewer inserted into the center comes out clean. Turn out onto wire rack to cool.

Serve warm or at room temperature.


These freeze well too.

2 comments:

Stephanie said...

I'll take your word for it.

I've never tried them so I appreciate hearing you say that they aren't worth the hype.

Your candor always slays me.

Linda Orlando said...

Hi Stacey,
Where do you buy those great muffin cups for baking?

Linda O