Friday, August 10, 2007

Scallion Goat Cheese Muffins

Sometimes it just seems that a dinner requires a different kind of bread. I love ciabatta loaves - they're so tasty and so easy. Buy them, serve them. But, once in awhile for a company meal or for breakfast I will serve some different kind of bread. I think the first time I served these it was for a breakfast for my group of girlfriends along with fresh fruit, juice, coffee and yogurt. They were a big hit.

The recipe came from Gourmet Magazine, back in 1999, according to my notes. I've made them several times and never been disappointed. The goat cheese adds a little zing to the texture and the flavor. Sometimes I have chives in my garden, which makes it particularly easy to throw together. Make these when you have a simple protein and sides, not with something like a hearty lasagna or beef Stroganoff which would overwhelm the subtle goat cheese and chive flavors of the muffins. Instead, serve it alongside a simple grilled pork chop, or chicken breast. Or quiche. Or chili. Or make them for Sunday breakfast, which is my favorite.

Scallion Goat Cheese Muffins
Recipe By: Gourmet Magazine, January 1999
Servings: 12
1 cup whole milk
4 ounces soft goat cheese
1 1/2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 large egg -- slightly beaten
1 bunch scallions
1. Preheat oven to 400°. Butter 12 small muffin cups. In a small bowl stir together the goat cheese and 2 T. of the whole milk until combined. It helps if the goat cheese is left out at room temp awhile before you try to do this.
2. In a medium-sized bowl sift together the flour, baking powder, sugar and salt. Melt the butter. Remove from heat and add the remaining milk and the egg to the butter. Finely chop the scallions to measure one cup. Add them to the flour bowl with the butter mixture and stir gently. Don't overmix.
3. Kind of estimate how much is half of the biscuit batter and scoop a large tablespoon of the biscuit mixture into each muffin cup and spread with the spoon to fill the bottom. Place a spoonful of the goat cheese mixture into the center (if possible) of the muffin, then cover that with the remaining biscuit mix.
4. Bake in the middle of the oven until golden and a tester comes out clean, about 20 minutes. Serve while hot.
NOTES : These are really delicious - and easy to make. They would go well with a nice salad, or even with a traditional meat and potatoes dinner.
Per Serving: 155 Calories; 9g Fat (52.2% calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
To view a printable recipe, click on title at top.

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