Brie and Scallion Muffins #MuffinMonday

These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

We had a family debate a few years back about what to call spring onions. In most Asian cookbooks they are called scallions. When I was growing up, my grandmothers called them green onions. In the UK they are often called salad onions. And as mentioned in the first sentence of this paragraph, spring onion is yet another name. 

All I can tell you at this point is that I love them. They add a fragrant herby-ness to recipes along with a delightful mellow onion flavor. Plus, they are a beautiful green garnish atop any dish. 

My other favorite thing about them is how they will grow again if you cut the green parts off, leaving behind the white and roots. Pop them in some water and watch how they take off! After a week or so, I use a chopstick to poke holes in a soil-filled flower pot and add the onions. You will have an endless supply all summer!

Brie and Scallion Muffins

This recipe makes a small batch of 6 muffins but is easily doubled to make 12. If you don’t have Brie, substitute Camembert or another soft cheese. 

Ingredients 

3 1/2 oz or 100g Brie

3 green onions/scallions, green part only

1 1/2 cups or 188g flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

A couple generous grinds black pepper

1/3 cup or 80ml canola or other light oil, plus more for oiling the pan

1/2 cup or 120ml buttermilk

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by lightly brushing it with oil. As you will see from the photos below, I have misplaced by 6-cup pan. Squint and pretend you don't see the three empty holes later, okay? 

Cut the Brie into small cubes, trimming the rind, if desired. I like to leave some on so tend to trim the sides so there’s only rind on the bottom and top. Set aside at least six cubes to top the muffins with before baking.

Slice your scallions/green onion tops into small pieces and set aside a little pile for garnish. 

In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt and pepper.

Add the Brie cubes to the flour mixture a few at a time, stirring between additions, so that they are coated by the flour and won’t stick back together. 

Fold in the bigger pile of scallions. 

In a smaller mixing bowl, whisk together the oil, buttermilk and egg.

Fold your wet ingredients into your dry ones. 

Divide the batter between the muffin cups and top with the reserved cubes of Brie and sliced scallions.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.

Enjoy!

It’s the very last Monday of July so that means it’s time to celebrate Muffin Monday! Check out the muffin links below:

• Banana Oatmeal Muffins from A Day in the Life on the Farm
• Brie and Scallion Muffins from Food Lust People Love
• Chocolate Almond Muffins from Karen's Kitchen Stories
• Peach and Lavender Crumb Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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