Radish and Goat Cheese Muffins
Ingredients
- 7 tablespoons unsalted butter, melted and cooled, divided
- 2 cups Adluh® all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 1¼ cups buttermilk
- 2 tablespoons local honey
- 1 medium bunch Certified SC Grown radishes, stems removed and julienned, divided (about 2 cups)
- 4 ounces local goat cheese, crumbled, divided
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F. Grease a 12 cup muffin pan or line with baking cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- In a separate bowl, whisk together the eggs, buttermilk, 5 tablespoons melted butter, and honey.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in all but 2 tablespoons of the radishes and most of the goat cheese, reserving some cheese for the tops.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- Top each muffin with the reserved radishes and goat cheese. Sprinkle with black pepper and drizzle with the remaining melted butter.
- Bake for 20 to 25 minutes, or until the tops are lightly browned. Makes 12 muffins.
