Hey yall. These are fast muffins. I mean really fast. You don’t even have to buy them a drink to take them to bed. If you need a not sweet portable breakfasty treat, these are perfect. That said you can also have them with a savory dinner instead of rolls. For some reason goat cheese is the new ingredient of choice this year. Watch out for this soft flavorful queso, it’s gonna be a star.
Ok, lets get started!
2 and 1/4 cups flour
2 and 1/2 tsp baking powder
1 tsp salt
3 Tbsp fresh rosemary
3 Tbsp fresh or dried oregano
6 Tbsp butter (melt it!)
3/4 cup whole milk
1/2 cup sour cream
224 grams (8 oz) goat cheese
1/2 cup grated goat cheese (or your favorite grate-able cheese)
Plunk that oven up to 175 C (350 F).
In a mid-sized bowl whisk together the dry ingredients, flour, baking powder, salt rosemary and oregano.
In another bowl mix, yes yes you know it, the wet ingredients, eggs, butter, milk, sour cream and goat cheeses. You can also add some cut up fruit for a kick if you like.
Now gently fold the two together. As you do it be careful to just stir just enough to get the wet and dry mixed. This process will keep your muffins fluffy!
OK now grease the muffin tin or little paper cups if you roll that way, and divide the batter evenly between the 12 cups. It will pretty much fill them all full. That reminds me, Maja, how is my long lost muffin tin doing in Barcelona? I am jealous of that muffin tin.
Now toss these puppies in your warmed up oven and let them bake for about 20-25 minutes until they look roughly like this:
Once they are slightly brown on top, they’re done!
Labels: muffins, savory, goat cheese, breakfast, dinner