Goat Cheese Muffins with Sun-dried Tomato and Fresh Herbs
Healthy with whole wheat flour and olive oil, these savory muffins are splendid cornerstones for cool weather meals. The perfect match for steaming hot soup and a crisp green salad.
Servings: 12 muffins.
Calories: 159kcal
Ingredients
- ⅓ cup sun-dried tomatoes oil-packed, drained, and chopped (see note)
- 2 cups white whole wheat flour or all-purpose flour (8 ounces)
- 1 ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 ounces soft goat cheese crumbled in ½-inch pieces
- 3 tablespoons finely chopped fresh basil or parsley (see note)
- 1 ½ cups plain whole milk yogurt
- ¼ cup olive oil
- 1 each large egg
Instructions
- Preheat the oven to 375°F. (see note) Line 12 muffin cups with paper cupcake liners, or spray generously with cooking spray.
- Sift or whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
- Whisk together the yogurt, olive oil and the egg until well blended. Make a well in the center of the dry ingredients. Pour the yogurt mixture into the well and stir gently with a spatula, mixing only until a few streaks of flour remain. Resist the urge to mix until smooth.
- Gently fold in the goat cheese crumbles, chopped sun-dried tomatoes and minced basil or parsley.
- Divide the batter evenly among the prepared muffin cups. Lower the oven temperature to 350°F. (See note.) Bake 12 to 15 minutes, until the muffin tops feel firm and a skewer inserted into the centers comes out clean. Do not overbake.
- Cool about 10 minutes, and then remove from the pan. Serve warm.
Notes
- Instead of oil-packed sun-dried tomatoes, you can substitute the dry ones. To soften sun-dried tomatoes, put in a small bowl, cover with hot water and let sit about 10 minutes while you prep the other ingredients.
- I often have fresh parsley on hand. Basil not so often. So, I (most often) put chopped parsley in these muffins.
- For the best rise: Preheat the oven 25 degrees hotter than the recipe requires. After placing the filled muffin tins in the oven to bake, lower to the baking temperature, in this case 375°F. to 350°F.
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 195mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg