I’m not much of a baker. It’s a science; I’m not a scientist. I like to do too much experimenting with recipes — so I get inconsistent results. But when I do follow a recipe, it turns out quite well!
I wanted a savory baked thing for breakfast that wasn’t a scone (I cannot find my trusty scone recipe!). I recently took a muffin making class, so I was inspired to try. Here’s an easy one:
5 scallion tops, green parts only (save the rest for cooking)
1/2t baking powder
1/2t herbes de provence (or another herb mix you like)
1/4c butter, softened
1/3 of a 4oz roll goat cheese
Set oven to 400 degrees. (Use an oven thermometer for best results.) Grease muffin tin. (You can use paper cups but they will stick.)
Finely chop scallion tops and set aside. Blend flour, baking powder, salt and herbs; mix thoroughly.
In a separate bowl beat one egg. Add softened butter and mix well. Add goat cheese and mix well. Mix the scallions into the eggs and butter.
Fold the wet ingredients into the dry. Divide batter into muffin pan. Bake for 15-20 minutes or until done.
Enjoy with tomato soup!