Rewrite this recipe combining the ingredients and directions into a single narrative.  It should read like it is being presented on a TV cooking program.

Muffins With Goat Cheese and Chives 

Ingredients

Servings: 12 (makes about 12 muffins)

1/3 cup (80 milliliters) mild-tasting olive oil, plus more for brushing the pan

Generous 1 1/2 cups (200 grams) whole-wheat pastry flour (may substitute with white whole-wheat flour, or a generous 3/4 cups/100 grams of each all-purpose flour and whole-wheat flour)

2 teaspoons baking powder

1 teaspoon onion powder

1/2 teaspoon baking soda

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fine salt

2/3 cup (180 milliliters) whole or reduced-fat milk (may substitute with plant-based milk)

1/2 cup (113 grams) plain Greek yogurt

1 large egg

1 teaspoon honey

4 ounces (115 grams) fresh goat cheese (chevre), crumbled

1/2 cup (22 grams) finely chopped fresh chives


1/2 cup (22 grams) finely chopped fresh chives

Directions

Active: 25 mins

Total: 50 mins

Step 1
Position a rack in the middle of the oven and preheat to 375 degrees. Brush a nonstick muffin tin with olive oil.
Step 2
In a medium bowl, whisk together the flour, baking powder, onion powder, baking soda, pepper and salt until combined.
Step 3
In a large bowl whisk together the milk, yogurt, oil, egg and honey. Add the flour mixture to the milk mixture and stir until just combined. Stir in the goat cheese and chives until just combined.
Step 4
Using a 1/4-cup (60-milliliter) measure, divide the batter among the muffin tin cups; each should be filled about three-quarters of the way.
Step 5
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick or cake tester inserted into the center comes out clean.
Step 6
Transfer to a wire rack and let cool for 5 to 10 minutes, then run a small offset spatula or butter knife around the perimeter of each muffin before removing them from the tin. Serve warm.

This is a fresh take on muffins with some unexpected savory ingredients - goat cheese and chives.

For this recipe, you will need to set your oven to 375 degrees and position the rack in the middle. A nonstick muffin tin is recommended, but brush the tin with mild-tasting olive oil just to be safe.

The first step is to combine the dry ingredients in a medium size bowl. Start with one-and-a-half cups of whole-wheat pastry flour, one-half cups, at pastry flour. If you don't have it in your pantry, you can use white whole-wheat flour or three-quarter cups (100 grams) of all-purpose flour and whole-wheat flour. Two teaspoons of baking powder provide the leavening in this recipe. Follow this with one-half teaspoon of freshly ground black pepper and one-quarter teaspoon of fine salt. Briefly whisk the ingredients together to combine them.

In a larger bowl, whisk the wet ingredients: two-thirds cup (180 milliliters of whole or reduced-fat milk or plant-based milk; one half-up (113 grams) of plain Greek yogurt, one large egg, and one teaspoon of honey.  Once these ingredients are well combined, add the flour mixture. Stir the wet and dry ingredients together, but only until just combined.  

For the primary flavoring, gently stir in four ounces (115 grams) of fresh crumbled goat cheese, also sold as chevre and one half-cup of finely chopped fresh chives. 

After the batter is done, divide it equally between the muffin tin cups. Each cup should be about three-quarters full. Using a one-quarter measuring cup as a scoop is a good guide.

From here, the muffins go into the preheated oven. We are looking for golden-brown muffin tops, which should take about 18 to 20 minutes. You will know the muffins are done when an inserted toothpick or cake tester comes out clean. Transfer the tin to a wire rack to add in cooling. After five to ten minutes use a butter knife or offset spatula to remove the muffins.  

These tasty muffins are best served warm. Enjoy!




