As I commented on my friend, Marilyn’s blog the other day, I am always relieved that I did something right when my girls can take care of themselves and deeply sad that they don’t need me in the same way any more. So I send them out in the world and pray! Part of me would just like to keep her home and safe where we love her. But the larger part of me feels secure knowing that she is strong enough to be independent and will have a fabulous year of growth and learning. Besides that, I think she would be bored silly if this were a long-term arrangement. She absolutely needs the creative atmosphere of art school!
Meanwhile, though, as her father travels around the world on business, the two of us have been making fancy salads and eating whatever we want for dinner. Fancy salads, by our definition, are a full meal and must have pretty greens, fruit, nuts and special cheese. The combinations are endlessly delicious!
Thyme Chèvre Blackberry Muffins
Inspired by recipe on a blog I love called Annie’s Eats for a salad with blackberries and goat cheese that turned out wonderfully, these muffins go equally as well with a mug of coffee, cup of tea or a glass of wine.Ingredients
7 oz or 200g chèvre or aged goat cheese
Several sprigs fresh thyme
3 oz or 85g fresh blackberries
2 1/2 cups or 315g flour
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon sugar
1/2 cup butter or 115g, melted and cooled
1 cup or 240ml milk
2 eggs
Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat or lining it with paper liners. When I am baking with cheese, I tend to forgo the papers because the cheese sticks to it.
Snip the tender ends off of your sprigs of thyme for garnishing your muffins before baking and set them aside. Pull the leaves off of the rest of the sprigs.
Cut the goat cheese into cubes and crumbles and set aside. I leave the rind on but you can cut it off if you prefer. Reserve some cheese for topping the muffins before baking, if desired.
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| You can totally drink wine with these. It's not just a breakfast muffin! Or have wine with breakfast. I won't judge. |
Cut the large blackberries in half or thirds, leaving the little ones whole.
Whisk the cool, melted butter, egg and milk in a smaller mixing bowl.
In a large mixing bowl, whisk together your flour, salt, sugar and baking powder.
Pour your wet ingredients into your dry ones and stir a couple of times.
Add in the thyme leaves, blackberries and goat cheese and fold to combine.
Divide the batter between the muffin cups and top with the reserved cheese and tender bits of thyme.
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 in the pan then remove them to a wire rack to cool completely.
You may need to run a knife around the edge to get the melted cheese loose. Any little melted cheese that falls outside the muffin area is yours to eat immediately. Baker’s privilege.
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