Did you have a good Memorial Day weekend? I hope so! Are you swearing off anything fried or covered in grease for the rest of summer like I am (or so I say, we all know that will last about 15 minutes). I think these muffins might be kinda healthy, I mean, they have green stuff in them. Oh wait, they also have a whole stick of butter in them. Sorry, maybe they aren’t healthy. But still better than having a donut for breakfast right? Or a nasty perservative filled pop tart – blegh! In the grand scheme of things, I think these muffins are a sensible breakfast choice. They’d actually be good with dinner too since they’re savory muffins. They’d be fun and cute as mini muffins too. The possibilities are endless!
Yields 12-15 muffins
- 3 cups all-purpose flour
- 2 TB white granulated sugar
- 1 cup cornmeal
- 2 TB baking powder (yes, 2 whole tablespoons!)
- 1 1/2 tsp sea-salt
- 2 cups whole milk
- 1/2 cup unsalted butter, melted and cooled
- 4 ounces goat cheese, softened
- 2 large eggs
- 4 TB fresh chives, minced
1. Preheat the oven to 350 degrees. Line 12 -15 muffin cups with paper liners and spray insides with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the flour, sugar, cornmeal, baking powder, and salt.
3. In a separate bowl, combine the milk, melted butter, goat cheese and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Remove the bowl from the stand up mixer.
4. Gently fold the chives into the batter until evenly combined. Pour about 1/4 cup of batter into each muffin tin, filling each one to the top.
5. Bake for 30 minutes, until the tops are golden and a knife or toothpick inserted into the center comes out clean. Cool slightly and remove from the pan.
Source: Adapted from A Cozy Kitchen