Starting in the Basement

I first made these while visiting my father at his farm in Illinois, Prairie Fruits Farms.  When I made those muffins I had goat cheese made at the farm, swiss chard grown on the farm and homemade sundried tomatoes from the farm.  It took me a while to bring myself to make them with store bought ingredients but I needed these muffins today!

We are going to New Hampshire for the weekend for some Bed and Breakfasting, hiking, and of course eating.  I thought these would be a great muffin to bring along as a snack.  I also have chocolate chip cookie dough waiting in the fridge to bake tomorrow before we leave.  Don’t worry, we will not stay too healthy.
Spinach, Goat Cheese and Sun-Dried Tomato Muffins

- I think this recipe came from the cookbook that came with my dad’s new oven.  I just have a photocopy.

• 2 C all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper, freshly ground
• 3 1/2 ounce (100g) goats cheese, diced*
• 1/4 C grated parmesan
• 2 eggs
• 3/4 – 1 C buttermilk**
• 2 oz fresh spinach leaves chopped, or 3 oz frozen chopped spinach, thawed, pressed and drained
• 3/4 C finely sliced sun-dried tomato, lightly packed***

Preheat the oven to 420F.

In a large bowl mix the dry ingredients and fold the cheeses through the dry mix until coated.  In another bowl beat the eggs and combine with the buttermilk, spinach and sun-dried tomato.  Tip the mixture into the dry mix and combine without overmixing, adding more buttermilk if necessary.  Spoon into greased muffin pans, fill the cups 3/4 full and cook until well risen and golden on the outside.  About 15 minutes.

* I used Vermont Butter and Cheese fresh goat cheese

** You can substitute milk curdled with lemon juice or vinegar (I like to use apple cider vinegar)

*** I used Trader Joe’s julienned sun-dried tomato.