I know a lot of people with aversions to recipes with goat cheese in them. I strongly suspect it’s the use of the words “goat” and “cheese” in tandem that creates the problem. Let me assure you, friends, that you should not find this recipe frightening just because those two words aren’t the most natural pairing! These muffins are a delicious side dish and really quite light and appropriate for all seasons!
I found the original inspiration for this recipe in the Gluten Free Cupcakes recipe book. It seems like everything this woman creates is delicious, so if you’re looking for a good book to use your stockpiles of blanched almond flour, you should consider this a viable option.
Scallion Goat Cheese Muffins
Yield: 10 muffins
Zone Calculations: 1P, .3C, 5.9F
Calories per unit: 200
1 ½ c. blanched almond flour
1 tsp. sea salt
½ tsp. baking soda
½ tsp. black pepper
¼ c. olive oil
3 large eggs
½ c. thinly sliced scallions, using both white and green parts
5 oz. of goat cheese (approximately 10 tbsp, separated into 10 equal parts)
Preheat oven to 350 degrees and line 10 muffin cups with paper liners. In a large bowl combine almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together olive oil and eggs. Blend the wet ingredients into the dry ingredients using a handheld mixer until thoroughly combined. Stir in scallions.
Scoop 2 tablespoons of batter into each muffin cup and the press 1 tablespoon of goat cheese into each muffin center.
Bake for 20-25 minutes, or until a toothpick inserted ½ inch from the edge of the muffin (avoiding the goat cheese center) comes out with but a few most crumbs. Lick the tester clean, remove muffins from oven, and let cool in pan for 20 minutes before serving.