BREAKFAST BOURSIN MUFFINS

Breakfast Boursin Muffins

Ingredients

2 cups or 250g flour

1 teaspoon sea salt flakes or 1/2 teaspoon regular sea salt

2 teaspoons baking powder

2 eggs

1/4 cup or 60ml canola oil

1 cup or 240ml milk

Medium bunch of chives or green onion tops (Mine weighed about 3/4 oz or 20g after I cut the white bulby ends off.)

200g herb and garlic goat cheese – slightly frozen.  This is very soft cheese so it doesn’t really crumble or cut well.  I find that if I freeze it for an hour or so, I can cut it up with a sharp knife just before folding it into the muffin batter. That way you still end up with some solid bits of cheese.

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup normal or 24-cup mini muffin pan by greasing it thoroughly or spraying with non-stick spray.

Chop your chives.

In a large bowl, mix together the flour, baking powder, chives and salt flakes and stir well.

In another bowl, whisk together the milk, oil and eggs.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Chop your sort of frozen cheese into crumbles and small chunks. 

Fold the cheese into the batter.

Divide the batter evenly among the muffin cups. 

For full sized muffins, bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Mini muffins will take less time so keep an eye on them.

Cool on a rack for a few minutes and then remove the muffins to cool completely.  Because of the cheese, you may have to run a knife around some of the muffins to remove them nicely.

See that golden brown?  Best part of the whole muffin!

These go just as wonderfully with a glass of beer or wine as they do with a cup of coffee.