Winner of the Class 37 Muffin Contest

King, Turner prepare winning entry




June 15, 2010

Don King, center in picture at right, led the taste-testing Tuesday morning as culinarians of Class 37 presented their entries in the Muffin Contest.

Joining King in the judging honors were Alyene King and Lloyd Beavers. All are associated with the East Boulevard location of Dilworth Coffee.

And the party was for everyone: The culinarians  knifed off samples of each other's entries. And everyone talked about ingredients, baking tactics, health guidelines and the all-important issue: taste.

The winner was an entry by Lisa King and Stella Turner. The winners' entry will be refined and prepared for sale at two Dilworth Coffee locations that the Kings own.

Below is the recipe for the winning muffin:




Breakfast Muffin

by Lisa King and Stella Turner

Makes 12 regular size or 6 large size


1 cup all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon canola/olive oil / omega 3 blend

1/4 cup finely chopped red onion

1/4 cup finely diced yellow or orange peppers

1/4 cup sugar

2/3 cup pineapple chipote chutney

2 large egg whites, lightly beaten

3-4 cooked link sausage (turkey/pork in casing)

1 1/4 cup shredded colby/monterey jack blend

3/4 cup asiago cheese, freshly grated

6 tablespoons unsalted butter, melted or softened at room temperature

2 1/2 tablespoons dried marjoram leaves

3 large hard-boiled eggs, diced

4-6 slices bacon, drained and crumbled (beef or pork)


Heat oven to 400 degrees. Lighly grease or spray muffin pans (coat with non-stick spray)


In large bowl, mix dry ingredients: flour, cornmeal, baking powder, baking soda, salt. Sift all ingredients twice.


Heat the corn oil in a heavy nonstick skillet over medium heat with the onion and pepper. Cook for two minutes, stirring until the pepper is crisp and tender. Remove from heat.


Cook sausage and bacon. Set aside.


In a medium size bowl, mix sugar, chutney, egg whites and butter.  Add pepper mixture and cheese, holding back 1/4 cup cheese to add to top of muffin. Mix ingredients with no more than 20 strokes.


Fill each muffin cup about 1/3 full. Add diced eggs and sliced sausage. Top off with remaining batter so each muffin cup is about 2/3 full. Add cheese and crumbled bacon.


Bake for 20 to 25 minutes until wooden skewer comes out clean. Cool for 5 minutes.






Here are the other entries in the contest. Thanks to all!





We knead an unforgettable muffin



May 19, 2010

The Breakfast Muffin Challenge is open to all Culinary School Class 37 students and staff.


We are looking for a kneaded, savory breakfast muffin. With sausage or without sausage.


Use fresh local farm produce and herbs in your creation.


Are there any more rules? Probably not. Except that it be an unforgettable dining experience.


For full details, see Chef Ron.


The winning muffin will be sold and served at two Dilworth Coffee locations. That's award enough for an aspiring culinarian of Class 37. But there's more: There will be a special award for the culinarian who wins the Breakfast Muffin Challenge.










Community Culinary School of Charlotte
2401-A Distribution St. Charlotte, NC 28203 Phone: 704-375-4500  Fax: 704-347-0258
E-mail Chef Ron