This month’s Breakfast Club challenge is hosted by Johanna at Green Gourmet Giraffe, and the theme is “Savoury vegetarian.” Sounds straightforward enough, but it was actually a real challenge for me, because I’m not really a savoury breakfast person – sweet breakfasts all the way, thanks very much. Still, that’s the whole point of a challenge, so time to bite the bullet and come up with something savoury (I wasn’t too worried about the vegetarian thing – I’m not a fan of meat in the morning anyway, so that was unlikely to be an issue).
So, a savoury breakfast. Gosh.
I’m a total cheese fiend I quite like cheese, and will happily eat it at pretty much any time of day, and I absolutely love muffins, so I decided to go down the cheesy muffin route. I had some goat’s cheese in the fridge that conveniently needed using up, and some rosemary in the freezer that also needed using up, and they happen to make a lovely combination, so I decided to give goat’s cheese and rosemary muffins a go for breakfast this morning.
The problem with making muffins for breakfast is that they take forever to make. Well, ok, not forever, but I’m a pretty impatient person, especially in the morning. But oh they are so worth it. Yummy. They’re tasty both warm or cold, and whilst lovely for breakfast, they would also work wonderfully as picnic food, or an afternoon snack (I might be munching on one as I write this). I have to admit though, I’m still firmly in the sweet breakfast camp.
Goat’s cheese & rosemary muffins
Makes 16 muffins
Adapted from Mad About Muffins
These are lovely warm, but are also super tasty when cool, which makes them great for picnic food. The original recipe calls for thyme rather than rosemary, and I’ve made both versions, and they’re both yummy, so really just use whatever you’ve got to hand (assuming it will go with goat’s cheese). Using a goat’s cheese log with a soft rind means that you don’t have to remove the rind and it will melt into the muffins. Also, using a cheese that hasn’t matured too much means that it will be easier to cut and separate. If you’re making these for vegetarians, do make sure you choose a goat’s cheese suitable for vegetarians.
200g goat’s cheese
300g all-purpose flour
1 tbsp baking powder
15g caster sugar
1 tsp freshly ground black pepper
5g fresh rosemary (about 5-6 sprigs) + extra for topping
1. Pre-heat the oven to 180°C/fan oven 160°C. Grease and flour 16 muffin tins sections, or line with paper liners or set out silicone moulds. Roughly chop the goat’s cheese into 1cm dice. Melt the butter in a small saucepan.
2. Sift the flour, baking powder, caster sugar, salt and pepper into a large bowl. Tip any bits of black pepper that haven’t gone through the sieve. Strip the leaves from the rosemary and roughly chop them, before adding to the dry ingredients, stirring well.
3. In another bowl, beat the eggs and milk together with a fork.
4. Pour the egg and milk mixture and the melted butter to the dry ingredients, and fold together with a metal spoon until just combined. Then add the diced goat’s cheese, and fold in gently (try not to over-mix). Spoon the batter into the muffin tin sections/liners/moulds. Top each muffin with a small sprig of rosemary to decorate (optional).
5. Bake for 22-25 mins until golden and well risen and the tops spring back when gently pressed (watch for hot cheese). Transfer to a wire rack to cool before eating (though they are also tasty warm).