I put all new cookbooks go through an initiation process, of sorts. Maybe it’s more of an orientation. I read each book, cover to cover, once. Well-written books like those from The Pastry Queen find their way to my nightstand 🙂 Then I sit next to my husband on the couch while he plays Gears 2 and flip through a second time armed with a stack of post-it stickies. Does it look good? Stickied! Does it sound good? Stickied! Will my husband eat it? No? Still stickied!
Gears 2 can have a way of making food seem a little unappetizing so I usually come back a third time a few days later to see if I missed anything. Like these muffins – how on earth did I not mark something that had goat cheese in it?
I received a super cute cookbook this past Christmas: 1 Mix, 100 Muffins. We eat a lot of muffins around here but they’re mostly the sweet, fruity, for-breakfast variety. Savory muffins are a really good way to use up leftover meats, vegetables, and random almost-gone pantry ingredients.
The “master recipe” is a pretty good one, if you don’t have a go-to recipe for savory muffins already. It produces a soft, moist muffin. After making the first batch, I felt the master recipe was lacking salt so I started increasing the salt from 1/8 tsp per batch to 1/2 tsp. Problem solved.
Scallion and Goat Cheese Muffins
Moist, savory muffins studded with goat cheese and scallions
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- Coarsely ground black pepper, to taste
- 2 large eggs, room temp
- 1 cup buttermilk, room temp
- 6 Tbsp unsalted butter, melted and cooled
- 1 bunch scallions, sliced thin
- 5.5 oz goat cheese, crumbled
- Sea salt, for garnish
- Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
- Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, scallions, and goat cheese. Mix on medium speed until just combined - do not overmix.
- Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
- Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.
Yields: 12 muffins
Estimated time: 35 minutes