Scallion and goat cheese muffins
Instructions:
- Position a rack in the center of the oven and preheat to 400°F. Mist the top and cups of a standard 12-cup muffin tin with the spray. Be sure to use a light metal muffin tin. Dark metal and nonstick tins - even when lined with paper cups - make the crust too thick and dark.
- Stir together 2 tablespoons of the milk and the goat cheese in a small bowl.
- Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk together the melted butter and egg and the remaining milk in a medium bowl. Pour the butter mixture into the flour mixture and stir just until combined. Use a rubber spatula to gently fold in the scallions and dill.
- Spoon half of the batter into the muffin cups. Spoon a small ball of the goat cheese mixture into the center of each cup. Spoon the remaining batter over the cheese. Bake until the tops are golden and a tester inserted into the muffin comes out clean, about 20 minutes. Be sure the tester doesn’t go into the cheese because the cheese will still be soft, even when the muffins are done. Serve warm.