Friday, June 17, 2011

Blueberry Goat Cheese Muffins

I really love trying new muffin recipes and different flavor combinations.  I had an open package of goat cheese and some frozen blueberries in my freezer from last summer, so I decided to give this one a try.  This recipe might sound a little weird, but it's really very delicious.  It's sweet with a slight touch of savory; tender on the inside, but with a perfect golden, crusty exterior.  My only recommendation would be to not overdo it on the blueberries.  I always tend to add extra since I love them so much, but in this case that wasn't the best idea.  The excess fruit sank to the bottom and made the muffins difficult to remove from the pan.  They still tasted really good, but if you want muffins that don't fall apart, I wouldn't go over the 1 cup amount.  To add a bit more nutrition without sacrificing flavor, I also substituted white-whole-wheat flour in place of the all-purpose flour.

This is another great recipe from Camilla Saulsbury's 750 Best Muffin Recipes,a cookbook I can't recommend enough.  You can also find the recipe on her blog Enlightened Cooking.

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