Savory Madeleines

can be flavored with many varieties of herbs, seasonings, and cheeses. Some options are Gruyere cheese, fresh rosemary, and cayenne pepper.

Yields: 220 mini madeleines

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

• 8 tablespoon(s) (1 stick) unsalted butter, plus more for pans
• 2 cup(s) all-purpose flour
• 1 cup(s) cornmeal
• 1/4 cup(s) sugar
• 2 teaspoon(s) baking soda
• 2 teaspoon(s) salt
• 4 large eggs
• 2 cup(s) whole milk
• 3 1/2 tablespoon(s) finely chopped fresh sage
• 1/2 cup(s) finely chopped pitted olives
• 1/4 cup(s) finely chopped oil-packed sun-dried tomatoes
• 1 tablespoon(s) finely chopped oil-packed sun-dried tomatoes, combined with above

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Directions

1. Preheat oven to 350 degrees F. Butter mini madeleine pans.
2. Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
3. Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and sun-dried tomatoes). Divide batter among pans, filling cups 3/4 full.
4. Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.