Today I decided to try out another one of the recipes in my muffin book. I decided to try out the Scallion and Goat Cheese Muffins. They aren't bad but I think they need some herbs. I am thinking perhaps some of Penzey's sandwich sprinkle. Or you could use the goat cheese that already has herbs on it. I think I may try a sweet muffin recipe next. Here's the recipe in case you want to try it. *Note: Muffins pictured only have 4 oz of goat cheese in them and a little less scallions than the recipe called for. *
Scallion and Goat Cheese Muffins
adapted from: 1 Mix, 100 Muffins by: Susanna Tee
Makes about a dozen
oil or melted butter, for greasing (if using on muffin pan)
2 cups of flour
1 tbsp. of baking powder
1/8 of salt
a pinch of freshly ground black pepper (didn't use)
1 bunch of scallions, finely chopped
5 1/2 oz of goat cheese, finely diced or crumbled
2 large eggs
1 cup of buttermilk
6 tbsp. of oil or melted, cooled butter
Preheat the oven to 400 degrees Fahrenheit. (200 degrees Celsius) Grease a 12-cup muffin pan or line with a dozen paper liners. Sift together the baking powder, flour, salt, and pepper to taste into a large bowl. Stir in the goat cheese and scallions.
Lightly beat the eggs in a large bowl or pitcher, then beat in the oil and buttermilk. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, be careful not to over mix.
Spoon the batter into the prepared muffin pan. Bake in a preheated oven for about twenty minutes, until well risen, golden brown, and firm to the touch.
Let the muffins cool in the pan for approximately 5 minutes. Then serve them warm.