Muffins rule. They are easy to grab and go, but for all of the fat and sugar, you might as well be eating a cupcake. Sometimes you need a little more to get you through your morning feeling clear and focused. Unfortunately, I have not seen a lot of delicious, savory muffins out there.
With whole wheat flour, extra-virgin olive oil, spinach and mushrooms, these muffins pack a little extra punch of nutrition, and are delicious to boot. Healthy (except for all the cheese, I guess), meet gourmet.
Goat Cheese, Spinach & Mushroom Muffins
- 2 cups (9 oz) whole wheat flour
- 1 cup (3.5 oz) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fresh ground pepper
- 1 tsp salt, plus additional for cooking mushrooms
- 2 eggs, room temperature
- 1 1/3 cups buttermilk
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp butter, melted and cooled
- 2 Tbsp butter, chilled
- 4 oz soft goat cheese
- 4 oz goat cheese (slightly firmer – holds its shape), cut or torn into ½-inch chunks
- 3 cups leaf spinach, stems trimmed
- 1 large Portobello mushroom cap, cut into ½-inch pieces
- 10 large crimini mushrooms, sliced ¼-inch thick
- Heat 1 Tbsp butter in a large skillet over medium-high heat until foaming subsides. Add Portobello mushroom (do not crowd the pan) and cook until golden brown, stirring occasionally. Set aside. Repeat with crimini mushrooms. Set aside.
- Add spinach to the skillet, stirring frequently until barely wilted. Set aside with mushrooms to cool to room temperature.
- Preheat oven to 400 degrees. Butter a 12-count large muffin tin.
- Whisk all dry ingredients (flour through salt) in a large bowl.
- Whisk eggs, buttermilk, oil and the melted and cooled butter in a medium bowl.
- Fold in spinach and mushroom mixture, as well as firmer goat cheese.
- Make a well in the center of the dry ingredients. Add wet ingredients and fold with a rubber spatula just until moistened. Scoop the batter into the buttered muffin tins. They will be full to the top.
- Distribute blobs of the soft goat cheese evenly among the tops of the muffins, pressing down and into the batter slightly.
- Bake until the muffin tops are golden brown, 20-25 minutes.
- Cool in the pan for no more than 5 minutes before transferring to a cooling rack. Serve warm with even more butter.
Adventures in Baking
These muffins keep well in the fridge for 2 to three days. I do not recommend freezing, the mushrooms get kinda weird.
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