“Where have you been all my life?” is the first thing that went through my mind after biting into of one of these muffins. I have made savory versions of many traditionally sweet dishes, including French toast and granola, but never muffins. Now I am certain this recipe is just the start of my savory muffin adventures.
These are tender and lighter than they appear — you could even call them airy. Speckled with chives, they have a deep note of allium from onion powder, a perky kick of black pepper, and a burst of soft goat cheese in every bite. And, made with whole-grain flour, yogurt and olive oil, they’re healthful, too.
The muffins hit the spot perfectly as a snack on their own, an easy grab-and-go breakfast with a hard-cooked egg, or as a sit-down meal with scrambled eggs or an omelet.
They also make a lovely addition to a special brunch spread, adding an element of surprise and elegance, something to consider with Easter, and then Mother’s Day, around the corner.