I’ve been baking one too many sweet treats lately that something savory was in order. I absolutely love goat cheese in baked goods with green onions. Not only is it flavorful with only two main ingredients, but it also smells amazing when it’s in the oven. I did a Goat Cheese and Scallion Beer Bread last August. The bread had a very dense texture but was nevertheless tasty. This time, I thought I’d make it muffin style. It has an airy and soft texture and is best when served warm. Serve it with a bowl of soup and you have yourself a complete meal.
- 2 cups of all-purpose flour
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 5 scallions, finely chopped
- 5 ounces of goat cheese, crumbled
- 1 egg, lightly beaten
- 3/4 stick (6 tablespoons) of unsalted butter, melted
- 1 1/4 cups of buttermilk
Preheat the oven to 400 degrees F. Grease or line baking cups in the muffin pan.
Using a stand mixer (or mix by hand) combine flour, sugar, salt, baking powder, baking soda, scallions and goat cheese. Using a fork or a pastry blender/cutter cut goat cheese into the flour mixture until the largest goat cheese crumble is the size of a pea.
In a medium bowl whisk together egg, butter and buttermilk. Pour wet ingredients into the dry ingredients and mix until just moistened.
Spoon batter into the greased or lined muffin cups and bake for 18-22 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly, about 5-7 minutes and serve warm or at room temperature (best served warm).