Source: Enlightend Cooking, http://enlightenedcooking.blogspot.com/2008/02/muffins-by-moonlight.htmlStore leftovers in the refrigerator; re-warm in the toaster for 1-2 minutes.
4 ounces soft mild goat cheese
2 tablespoons water
1 and 1/4 cups white whole wheat flour (or all-purpose flour)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 and 3/4 cups 1% low-fat milk
2 and 1/2 tablespoons canola oil
1 large egg1 cup chopped scallions (green onions—use both white and green parts)
Preheat oven to 350°F. Line a standard 12-cup muffin tray with paper liners.
In a small bowl stir together the goat cheese and water until combined: set aside.
In a large bowl whisk the flour, sugar, baking powder, thyme, baking soda, salt and pepper. Make a well in center of mixture.
In a small bowl whisk the milk, oil, and egg; add to flour mixture, along with scallions, stirring just until moist.
Spoon half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling.
Bake 18-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately. Transfer to wire rack and cool. Makes 12 muffins.
Nutrition per Serving (1 muffin):Calories 167; Fat 5.9g (poly 1.1g, mono 2.4g, sat 2.0g); Protein 5.9g; Cholesterol 23.5mg; Carbohydrate 22.3g; Sodium 210.3.(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)