If you have some oddball herbs growing in your garden and you don’t quite know what to do with them, make savory muffins! Chopped fresh herbs will retain more of their flavor when you bake rather than sautée them, and really, any fresh herb works in a muffin setting. I chose a combination of lemon thyme, oregano, and summer savory, but you could just as easily go with dill, cilantro, and basil. Or rosemary, sage, and marjoram. Or just dill or just rosemary if you’re a huge fan of that particular herb. (Last year my oddball herb – I try to plant a new one every year to see what it’ll be like – was lemon verbena. It turned out to be delicious in muffins…and in tea, too.)
In these muffins, the sharp freshness of the herbs is accentuated by the earthy creaminess of the goat cheese. Since goat cheese has a more pronounced flavor than cow’s-milk cheese (or even sheep’s-milk cheese, I would say), a mere 1/4 oz. of cheese in each muffin is enough to pair pleasingly with the flavor of the herbs.If you’re a huge fan of goat cheese, though, feel free to add more!
Herbed Goat Cheese Muffins
1/2 cup millet flour*
1/2 cup amaranth flour*
1 cup brown rice flour*
1 T. baking powder
1/4 cup chopped fresh herbs (see first paragraph for some ideas on combining herbs)
1 tsp. sea salt
4 eggs, preferably from pastured hens
1 cup whole milk, preferably from grass-fed cows
1/4 cup + 2 T. extra-virgin olive oil
About 4 oz. soft goat cheese
Preheat oven to 375F. Line 2 muffin tins with muffin cups. This recipe yields anywhere from 12 to 16 muffins depending on how much you fill the cups. I like to leave some breathing room at the top of mine to prevent them from rising up over the top of the cup and then spilling over. The higher you fill the cups, the flatter the final muffins seem to be. (Although no matter how you fill the cups, gluten-free muffins will be flatter than wheat-based muffins. Fine by me – makes them easier to stack and store!)
In a large bowl, whisk together the flours, baking powder, herbs, and salt, using your fingers to rub the herbs into the flour if they seem to be clumping. In another bowl, whisk together the eggs, milk, and oil. Pour the liquid ingredients into the dry ones and whisk until well combined. (If you’re making wheat-based muffins, stir the wet ingredients into the dry ones with a wooden spoon just until the two are blended.)
Fill cups 1/3 full with batter. Drop a small spoonful of goat cheese into each cup. I used 4 oz. of cheese for 16 muffins, but you might use more or less cheese depending on how cheesy you want your muffins to be. Finish by spooning enough batter over the cheese to fill the cups 2/3 of the way up.
Bake for 22 to 25 minutes or until an inserted toothpick comes out clean and tops are beginning to turn golden brown.
* These are gluten-free flours. If you’d like to make wheat-based muffins, use 2 cups of any combination of whole-wheat, spelt, or kamut flours.
Courtesy ofÂ Cultured Cook.
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Â© Copyright 2011 Â Allison Stuart Kaplan Â www.Askinyourface.com LLC