Whole Wheat Honey and Goat Cheese Biscuit Muffins

by Allison @ Alli 'n Son on February 19, 2012

Let me start out today’s post with a list of the recipes that I’m dying to try from Joy the Baker Cookbook: 100 Simple and Comforting Recipes.

  • Oatmeal raspberry ginger scones
  • Baked coffee cake french toast
  • Oatmeal cookie pancakes (actually, I made these last weekend and they are my new official go-to pancake recipe)
  • Coffee vanilla ice cream pie
  • Strawberry Cookie Dough Ice Cream
  • Giant mint chocolate chip marshmallow cubes
  • Crunchy cocoa roasted almonds
  • Single girl melty chocolate cake (a treat for me when Hubs is traveling)

And this is the short list of what I want to make. Now, can you see the problem here? They are all sweets.

Yes, that’s actually a problem.

Sometimes even I get tired of sweets. Especially on Monday morning after I’ve spent an entire weekend baking, tast-testing, sampling and otherwise indulging my sweet tooth. Weekends seem to be the only time when I get to bake without rushing through nap time. Or while entertaining the little man while the kiddo eats his breakfast. Or at night when the boys have gone to bed.

What I’m trying to say is that I go a little overboard during the weekends. So come Monday morning my usual muffin or cereal just doesn’t sound good. I’m craving something a little less sweet, but something just as easy as a muffin. No scrambling eggs or making an omelet for me. I just don’t have the patience for that kind of silly thing. Don’t get me wrong, I do enjoy a good omelet. When someone else is making it for me.

Instead, I’ll pull an English muffin out of the freezer, toast it until it’s warm and crunchy, cover it with peanut butter and call it breakfast. I’ll eat it, but I won’t really enjoy it. It’s just so…boring. I just hate being bored by food.

My assignment for this week’s recipe from Joy the Baker Cookbook: 100 Simple and Comforting Recipes was to either bake some delicate cupcakes flavored with chamomile or make some interesting biscuits filled with creamy goat cheese and honey. Such an odd combination, both recipes. But after weeks and weeks of baking sweets to my hearts content, I had to go for the biscuits. I really, really needed something new to add to my breakfast routine.

I was a little skeptical about this recipe. A few weeks ago I made goat cheese scones, and while I enjoyed them, I definitely wouldn’t consider them breakfast food. More like something to accompany soup. Or salad. But goat cheese for breakfast? I just didn’t know.

I decided to trust Joy, since she hasn’t let me down yet with any of the recipes from her cookbook so far, and I made these one lazy morning last week, when my sweet tooth was once again in over drive. To my surprise, they were a wonderful way to beging the day. The creaminess and tanginess from the goat cheese, combined with a touch of sweetness from the honey, is simply delicious. The flavors complement each other so well, I was sincerely surprised. Pleasantly surprised.

Whole Wheat Honey and Goat Cheese Biscuit Muffins

I didn’t follow Joy’s recipe word for word on this one. The ingredients, yes, but I varied the preparation just a little. You see, I like muffins for breakfast, in case I haven’t mentioned that before. So, I decided to make these biscuits into muffins. Same flavors. Slightly changed preparation. Different presentation. But it still results in a lovely way to begin your day.

Have I mentioned yet that you should totally pre-order the Joy the Baker Cookbook? I simply can’t get enough of it. Even after I’ve had it for a couple of weeks now. My list of recipes to try keeps growing and growing. And growing. I may need to make more friends, just to share all of the goodies with.

Whole Wheat Honey and Goat Cheese Biscuit Muffins

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

Yield: 9 biscuits

Whole Wheat Honey and Goat Cheese Biscuit Muffins

A creamy, savory goat cheese muffin/biscuit with just the right touch of sweetness from honey.

Ingredients

  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 cup unsalted butter, cold, cubed
  • 2 ounces soft goat cheese cut into pieces (or 4 tablespoons crumbled goat cheese)
  • 1 cup buttermilk, cold
  • 2 tablespoons honey

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray 9 cups of a 12-cup muffin pan with nonstick spray. Set aside.
  3. In the bowl of a food processor combine the whole wheat flour, baking powered, baking soda, and salt. Pulse to combine.
  4. Add in the cold butter and goat cheese, pulse until the mixture resembles coarse meal.
  5. In a small bowl whisk together the the buttermilk and honey.
  6. Pour the buttermilk mixture into the food processor and pulse until well incorporated and no dry flour mixture remains.
  7. Using an ice cream scoop, divide the batter evenly between the 9 sprayed muffin cups.
  8. Bake in the preheated oven for 12-14 minutes, or until the muffins are golden and the tops appear dry and slightly firm.
  9. Let cool for 5 minutes.
  10. Serve with your favorite fruit jam or drizzled with honey.

Notes

These are best served warm, but will keep for up to 3 days, well wrapped, at room temperature. To re-warm, place in aan oven preheated to 250 degrees for 5 minutes.

Adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes

http://www.alli-n-son.com/2012/02/19/whole-wheat-honey-and-goat-cheese-biscuit-muffins/

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.
All Amazon.com links are affillaite links.

 


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{ 13 comments }

1 Aimee @ ShugarySweets February 20, 2012 at 6:47 am

Alli, I made these as well, going up tomorrow! Love your post and pictures!! And I love that you made them muffins, great idea!

2 Sue/the view from great island February 20, 2012 at 9:17 am

I’m making these later this week, it’s great to get a preview of how luscious they are.

3 Heather @girlichef February 20, 2012 at 11:13 am

Great idea to turn them into muffins…lovin’ the shot with the jam. Plus, how great is it to have another breakfast option!? 😉

4 Noelle (@singerinkitchen) February 20, 2012 at 11:35 am

YUM!!! These sound amazing!

5 Candy @ Candy Girl February 20, 2012 at 1:08 pm

I didn’t know Joy had a cookbook coming out! Love her.

Goat cheese and honey are two of my favorite ingredients to work with so these are right up my alley!

6 Gerry @ Foodness Gracious February 20, 2012 at 1:21 pm

Great post Alli! I loved the goat cheese addition and anything with buttermilk is a winner in my book :)
Take care…

7 Cathy at Wives with Knives February 21, 2012 at 8:01 am

I made these delicious biscuits for last night’s dinner and thought they were wonderful, so quick and easy to put together and the perfect thing to serve with a big bowl of homemade split pea soup. I’ll have my post up today. Love all the features of Ziplist. Great photos by the way.

8 Miranda February 21, 2012 at 4:24 pm

Great idea to turn them into muffins – and pair it with jam. Why didn’t I think of that? I have the biggest sweet tooth ever by the way but these are a nice change for breakfast.

9 Lauren at Keep It Sweet February 23, 2012 at 12:03 pm

Great idea to make the biscuits like muffins! I also have a mile long list of recipes I want to make from her book… it is killing me lol

10 Vicky February 23, 2012 at 11:27 pm

I would have never thought to put goat cheese in muffins, but these sound so hearty and good I will have to try it. I am pinning this! I am a new Pinterest follower visiting from Blue Cricket Design. Vicky from Mess For Less

11 Miz Helen February 24, 2012 at 1:30 pm

Oh my, honey and goat cheese what a great combination for a biscuit muffin. This is a great recipe!
Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen

12 christy February 24, 2012 at 2:59 pm

muffins are a great idea! i made the biscuits too…they are really delicious. i checked out your list of “want to try recipes” and i want to make the coffee cake french toast too. i mean really…crumble on top of eggy bread…who wouldn’t want to gobble THAT up!

13 Michelle February 24, 2012 at 6:54 pm

Love your idea of turning them into muffins and eating with jam!

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