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yeeeuuuummm (in a furby sort of way)

domynoe in bento_recipe

Scallion & Goat Cheese Muffins

I've been wanting to try these for awhile now. You can find the recipe in a number of places over the net, and I'm not sure where I found mine. I thought it might have been at the James Beard site, but I quick search says their recipe is different. Anyway, as I said, I've been wanting to make them for some time now, and I finally made sure to gather the ingredients specifically to make them. The recipe as shown here makes the medium sized muffins, but I think they'd be a wonderful addition to any bento box if made as minis. :)

Scallion & Goat Cheese Muffins

2 c. AP Flour
1 TBL Baking Powder
1/2 tsp. Salt
1/4 tsp. Pepper (or to taste)
2 Lg. Eggs, room temp.
1 c. Buttermilk, room temp.
6 TBL Unsalted Butter, melted and cooled
5 1/2 oz. Goat Cheese, cut up or crumbled
4-6 Green Onions, thinly sliced*
Kosher Salt

Preheat oven to 400. Grease or line a 12 cup muffin pan. In large bowl, combine flour, baking powder, salt and pepper, mixing with a whisk until well combined. Lightly beat eggs. In another bowl, combine eggs, buttermilk, and butter. Add cheese to egg mixture and blend until cheese is in small pieces. Add egg mixture to flour mixture and mix until just combined; stir in onions. Dough should be a consistency between softer muffin mix and really soft bread dough. Divide evenly between muffin cups (I used a table setting tablespoon and it took about 1 1/2 spoonfuls for each cup). Sprinkle Kosher salt over the top. Bake about 20 minutes or until golden brown and firm to the touch. Cool 5 minutes, turn out to wire rack. Can be stored up to 3 days.

*Depending on size of the green onions. When sliced, you want 3/4 to 1 cup.