Sunday Brunch with the Daniel Island Club’s Chef Tyler

Chef Tyler Dudley with his sous chefs Chris White, Marc Smolinski & Joseph Strickland. Not pictured: Lauren Whetsell

Ten local chefs, caterers and restaurants presented their visions of a “Lowcountry brunch” to more than 400 eager diners at the Charleston Wine and Food Festival’s Lowcountry Gospel Brunch on Sunday, March 8. Guests listened to the amazing sounds of the Gullah Gospel Ensemble while enjoying some of Charleston’s most delicious and creative brunch menus.

Chef Tyler Dudley of the Daniel Island Club participated in the sold out event, and served a three-course menu that featured local ingredients blended with traditional and non-traditional southern fare.

His menu included Orange Benne Seed Muffins, Southern Tomato Pie, Lump Crab Huevos Rancheros and Cinnamon Bun Crème Brulee.

See Chef Tyler’s mouth-watering dishes AND his recipe for Orange Benne Seed Muffins below!

* photos by Lauren Whetsell

Orange Benne Seed Muffins

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
• 1 teaspoon finely grated orange zest
• 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
• 2 large eggs, at room temperature
• 4 teaspoons benne seeds
• 1/2 cup milk

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the benne seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.