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Walnut, Goat Cheese and Herb Muffins

February 29, 2012 by The Runaway Spoon 3 Comments

Muffins are the easiest bread to whip up.  No yeast, not kneading, no rising.  I love sweet muffins for breakfast or an afternoon snack, and I have certainly had muffins that are less sweet and more savory, but I really wanted to develop something straight up savory.

I have many recipes for sweet muffins that use applesauce or fruit purée to make them moist, and it occurred to me that a puréed onion would have the same effect.  It also makes the batter tangy and unique.  I add a crunchy walnuts and creamy goat cheese with a hit of fresh herbs to make these little packages full of surprises.  These are perfect with a bowl of soup or chili, slathered with butter, melting into its nooks and crannies. Savory muffins would also be a twist at brunch, alongside sausage, grits or a ham.

Walnut, Goat Cheese and Herb Muffins

You can substitute oregano or sage for the marjoram if you prefer, or use a combo of soft, leafy herbs. You can make these in mini-muffin pans.

1 medium yellow onion (to make 1 cup purée)

10 Tablespoons butter, melted and cooled

2 eggs

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon salt

Several grinds of fresh black pepper

4 ounces goat cheese, crumbled

2 teaspoons chopped fresh marjoram

1 cup chopped walnuts

Preheat the oven to 375°.  Grease a 12-cup muffin tin.

Peel the onion and cut it into chunks and purée it in a food processor or strong blender until smooth (I use a mini-processor). You should have 1 cup of purée.

Whisk the cooled, melted butter and eggs together in a large bowl.  Add the onion purée and stir to combine.  Stir in the flour, baking powder salt and pepper until just moist.  Add the goat cheese, marjoram and walnuts and stir until just combined.  Don’t overwork the batter; just stir until everything is mixed.

Divide the batter between the muffin cups, filling them about two-thirds full.  Bake for 25 – 20 minutes until golden and browned around the edges and a tester inserted in the center comes out clean.

The muffins will keep in an airtight container for a day, but are best served warm.  Loosely wrap them in foil and reheat in a warm oven.

Makes 12

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Filed Under: Breakfast And Brunch, Sides, Snacks And Starters, Soup, Soup and Salads Tagged With: goat cheese, herbs, marjoram, muffins, walnuts

Reader Interactions

Comments

  1. FeedMeSallySue says

    March 1, 2012 at 9:43 am

    Would you use ham or turkey in these for a pick up at lunch with a salad?

  2. The Runaway Spoon says

    March 1, 2012 at 11:59 am

    Absolutely! They would be a real treat.

  3. Shirley H. says

    June 15, 2012 at 5:48 am

    These muffins were delicious!……..easy to make too. I used fresh marjoram from the garden to make these when friends came to dinner last night.

    The few that are leftover won’t be around for long.

    This recipe is a keeper!

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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