Savory Walnut, Goat Cheese and Herb Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium yellow onion (to make 1 cup purée)
10 Tablespoons butter, melted and cooled
2 eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
Several grinds of fresh black pepper
4 ounces goat cheese, crumbled
2 teaspoons chopped fresh marjoram
1 cup chopped walnuts
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Directions: |
Directions:Preheat the oven to 375°. Grease a 12-cup muffin tin.
Peel the onion and cut it into chunks and purée it in a food processor or strong blender until smooth (I use a mini-processor). You should have 1 cup of purée.
Whisk the cooled, melted butter and eggs together in a large bowl. Add the onion purée and stir to combine. Stir in the flour, baking powder salt and pepper until just moist. Add the goat cheese, marjoram and walnuts and stir until just combined. Don’t overwork the batter; just stir until everything is mixed.
Divide the batter between the muffin cups, filling them about two-thirds full. Bake for 25 – 20 minutes until golden and browned around the edges and a tester inserted in the center comes out clean. |
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Number Of
Servings: |
Number Of
Servings:12 muffins |
Personal
Notes: |
Personal
Notes: The muffins will keep in an airtight container for a day, but are best served warm. Loosely wrap them in foil and reheat in a warm oven.
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