Tomato and Goat Cheese Muffins
- 6 Tbs. (3/4 stick) unsalted butter
- 4 small green onions, including 1 inch of the
tender green portion, finely chopped
- 2 1/2 Tbs. minced fresh basil
- 1 1/2 cups all-purpose flour
- 1 cup garbanzo flour
- 3 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups milk
- 2 eggs
- 3 oz. fresh white goat cheese, divided into 10
- 2 plum tomatoes, halved lengthwise, then each
half cut into 3 chunks
In a small fry pan over low heat, melt the butter. Add the green onions and sauté until almost translucent, 1 to 2 minutes. Stir in the basil. Remove from the heat and set aside.
In a bowl, stir together the all-purpose and garbanzo flours, baking powder and salt.
In another bowl, whisk together the milk and eggs until blended. Make a well in the center of the flour mixture, then pour in the milk mixture and the butter mixture. Stir just until evenly moistened, using no more than 15 to 20 strokes. The batter will be thick and lumpy.
Spoon the batter into the prepared muffin cups, filling each half full. Shape each portion of goat cheese into a round and set it in the center of the muffin batter. Place 1 or 2 tomato chunks on top of the cheese and gently press into the batter. Cover the cheese and tomato with batter until level with the rim of the cup.
Bake until the muffins are golden, dry and springy to the touch, 18 to 22 minutes. Do not overbake. To check the muffins, carefully lift a muffin from the pan; the sides should be browned. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature. Makes 10 muffins.