Saturday, February 14, 2015

Savory Spring Muffins with Goat Cheese Centers

This delightful, whole grain muffin recipe is adapted from my latest issue of Yoga Journal. They're whole grain, hearty and have a delicious surprise filling of goat cheese. Perfect for spring!!

Savory Spring Muffins

  • 1/2 cup asparagus, cut into small pieces
  • 1 teaspoon olive oil
  • 1 3/4 cup white whole wheat flour
  • 1/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1/2 cup frozen peas
  • 1/2 cup parsley, minced
  • 3 ounces mild goat cheese
  1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
  2. On a baking sheet, toss asparagus with olive oil and then bake for 10 minutes, or until vibrant green and fork tender.
  3. In a medium bowl. Stir together the flour, cornmeal, baking powder and salt. 
  4. Melt butter in a small heat proof bowl and then add the egg and milk. Pour this mixture into the dry mixture and stir lightly. Add the roasted asparagus, frozen peas and herbs. 
  5. Fill muffin cups half-way full with batter. Divide the goat cheese evenly between the 12 muffins and then top with the remaining batter. Bake muffins for 18 minutes, or until golden and springy. 

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