Sunday, June 17, 2012
Goat Cheese Muffins
2 teaspoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 ounces goat cheese
2 cups skim milk
4 tablespoons unsalted butter, melted
4 tablespoons canola oil
1 cup green onions, chopped
4 tablespoons dried parsley
Preheat the oven to 400 degrees. Spray two cupcake muffin pans with non-stick cooking spray.
In a small bowl, combine the goat cheese and four tablespoons of the milk (reserve the rest). Stir until smooth. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Then in another bowl, whisk the butter, oil, egg, green onion, and the rest of the milk.
Combine the flour mixture and butter mixture until just moistened.
Spoon one tablespoon into each muffin cup. Then top each one with the goat cheese filling (about 1 teaspoon of goat cheese). Top each one with some more batter. Bake for about 10 minutes. Remove from the pans after about five minutes after removing from the oven.