THE WASHINGTON POST – “Where have you been all my life?’ is the first thing that went through my mind after biting into of one of these muffins. I have made savoury versions of many traditionally sweet dishes, including French toast and granola, but never muffins. Now I am certain this recipe is just the start of my savoury muffin adventures.
These are tender and lighter than they appear – you could even call them airy. Speckled with chives, they have a deep note of allium from onion powder, a perky kick of black pepper, and a burst of soft goat cheese in every bite. And, made with whole-grain flour, yogurt, and olive oil, they’re healthful, too.
The muffins hit the spot perfectly as a snack on their own, an easy grab-and-go breakfast with a hard-cooked egg, or as a sit-down meal with scrambled eggs or an omelette.
They also make a lovely addition to a special brunch spread, adding an element of surprise and elegance.
MUFFINS WITH GOAT CHEESE AND CHIVES
Refrigerate in an airtight container for up to four days or in the freezer for up to three months. Let cool completely before storing. Reheat in the microwave (20 to 30 seconds for one muffin), or wrap in foil and reheat in a 350-degree oven for 15 to 20 minutes.
INGREDIENTS
– One third cup mild-tasting olive oil, plus more for brushing the pan
– Generous one-and-a-half cups whole-wheat pastry flour (may substitute with white whole-wheat flour, or a generous three quarter cup of each all-purpose flour and whole-wheat flour)
– Two teaspoons baking powder
– One teaspoon onion powder
– Half teaspoon baking soda
– Half teaspoon freshly ground black pepper
– A quarter teaspoon fine salt
– Two-third cup whole or reduced-fat milk (may substitute with plant-based milk)
– Half cup plain Greek yogurt
– One large egg
– One teaspoon honey
– Four ounces fresh goat cheese, crumbled
– Half cup finely chopped fresh chives
DIRECTIONS
Position a rack in the middle of the oven and preheat to 375 degrees. Brush a non-stick muffin tin with olive oil.
In a medium bowl, whisk together the flour, baking powder, onion powder, baking soda, pepper and salt until combined.
In a large bowl whisk together the milk, yogurt, oil, egg and honey. Add the flour mixture to the milk mixture and stir until just combined. Stir in the goat cheese and chives until just combined.
Using a a-quarter-cup measure, divide the batter among the muffin tin cups; each should be filled about three-quarters of the way.
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick or cake tester inserted into the centre comes out clean.
Transfer to a wire rack and let cool for five to 10 minutes, then run a small offset spatula or butter knife around the perimeter of each muffin before removing them from the tin. Serve warm. – Ellie Krieger
