Savoury muffins! Love them or hate them? I wanted something mild but tangy, light but dense to serve with a steaming bowl of soup. The soup was traditional, hot and unremarkable: red lentils, a little bit of carrot, some onion and garlic, stock, but these muffins elevated it to a new level. Strong goat cheese (I used a sharp crumbly one) melting into the smooth creaminess of the soup is the perfect partner for a mild soup. They are also beautiful made with blue cheese and walnuts.
Goat Cheese and Spring Onion Muffins220g plain flour
3 tsp baking powder
1 tsp sugar
1/2 tsp salt
100ml vegetable oil
150g goat cheese, crumbled
4 spring onions, finely chopped
Sift together the flour, baking powder, sugar and salt in a large bowl.
In a jug, whisk the milk, oil and egg together. Add the cheese and spring onions to the wet ingredients. Stir the wet mixture into the dry ingredients until just combined. Fill the muffin tins and bake for 20 minutes until golden and aromatic. Serve warm.