Ever tried goat cheese muffins? Before you turn your nose up, try them. Mixed with powdery vanilla sugar, the creamy chèvre becomes mascarpone-like with a cheesier edge.
With so many garnish possibilities, I decided to go all out. Prepare these before you begin baking so you’re ready to go. Pictured above (moving clockwise from the top), we’ve got:
- Slivered almonds
- Flambéd banana slices (using butter, cinnamon sugar, and crème de banana liqueur instead of rum)
- Chopped, toasted macadamia nuts (click here for toasting instructions)
- Cinnamon sugar
- Creamy goat cheese mixed with Dr. Oetker Vanilla Sugar (to taste)
- Banana chips (chop if you prefer to sprinkle on top)
1/2 c. sugar
2 tsp. cinnamon
1 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
3 oz. soft goat cheese
1 packet of Dr. Oetker Vanilla Sugar
1 ¼ c. flambéd banana (if you’re lazy, stick three ripe bananas in the microwave for two minutes)
1 c. rich yogurt (Liberty is amazing)
5 tbsp. melted butter
1 tsp. vanilla
1. Preheat oven to 375F and grease your various sized muffin tins.
2. Mix a few ounces of goat cheese with a tbsp. or so of Dr. Oetker’s Vanilla Sugar and set aside.
3. In a large bowl, combine first five dry ingredients.
4. In a small bowl, combine bananas, yogurt, egg, butter, and vanilla.
5. Combine dry and wet.
6. Fill muffin tins 1/4 full with batter.
7. Add about 1 tbsp. (more or less, depending on your preference) of vanilla goat cheese mixture to center of the batter.
8. Continue filling muffin tins, covering the goat cheese.
9. Have fun with your garnish! Let me know if you come up with something really fun.
10. Bake for about 20 minutes.
Ciao for now.