Herbed Goat Cheese Muffins are a savory, herb-y muffin stuffed with goat cheese. The muffins are almost biscuit-like in texture, and the goat cheese center is a delightful contrast with the green onions and herbs. These are very quick and easy to make and go well with your favorite salad or grilled chicken (or any grillable for that matter!).
Speaking of herbs, do you usually plant an herb garden? That is my plan for this weekend! It’s always a tough decision, but I usually plant rosemary, basil, oregano, thyme, and then whatever else looks good. What’s in your herb garden?
Herbed Goat Cheese Muffins
Yields: 12 muffins
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup (4 ounces) goat cheese, crumbled
- 1 cup skim milk, divided
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 1 egg
- ½ cup green onions, chopped
- ¼ cup fresh chives, chopped
- ¼ cup fresh parsley, chopped
- Cooking spray
- Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
- In a large bowl, whisk the flour, baking powder, sugar and salt until combined. Make a well in center of mixture.
- Combine goat cheese and 2 tablespoons milk in a small bowl, stirring until blended.
- In a medium bowl, whisk together the remaining milk, butter, oil, , egg, green onions, chives and parsley until combined. Add to flour mixture, folding until just moistened.
- Spoon half of batter evenly into 12 muffin cups. Top each with goat cheese filling (about 2 teaspoons). Spoon remaining batter over filling.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove from pan and cool in a wire rack.
Source: Cooking Light way to bake