Goat Cheese, Basil, and Sun-dried Tomato Muffins
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, you’ll also be wanting these rustic almost biscuit-like muffins for breakfast, with eggs and coffee.
Servings: 12 muffins.
- 1/3 cup sun-dried tomatoes chopped (see note)
- 2 cups white whole wheat flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 ounces soft goat cheese cut or crumbled in ½-inch pieces
- 3 tablespoons finely chopped fresh basil
- 1 cup buttermilk
- 1/4 cup olive oil
- 1 large egg
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 buttermilk, olive oil and the egg until well blended. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour.
Gently mix in the goat cheese, basil, and softened chopped sun-dried tomatoes.
Divide the batter evenly among the prepared muffin cups. Lower the oven to 350°F and 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.
- 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.
- 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.