Savory muffins

I got this book for my birthday and have not used it until recently, I know shame on me.

http://www.amazon.com/Mix-100-Muffins

Scallion & Goat Cheese Muffins

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

Coarsely ground black pepper, to taste

2 large eggs, room temp

1 cup buttermilk, room temp***

6 Tbsp unsalted butter, melted and cooled

1 bunch scallions, sliced thin

5.5 oz goat cheese, crumbled

Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.

Lightly beat eggs and add to mixer bowl. Add buttermilk**, melted butter, scallions, and goat cheese. Mix on medium speed until just combined - do not overmix.

**If you don't have buttermilk  add 1 tablespoon white vinegar to just under a cup of low fat milk and stir together.

Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well-risen, golden brown, and firm to the touch.

Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Yields: 12 muffins

I also used gorgonzola once and I seemed to like it better............chefs choice I say.

Cactus