Buttermilk Goat Cheese Muffins These delightful muffins combine the creamy tang of goat cheese with the richness of buttermilk, creating a perfect accompaniment for breakfast or brunch. Ingredients 2 cups flour 2 ½ teaspoons baking powder 1 ¼ teaspoon salt 4 tablespoons cold butter, cut into small pieces 4 tablespoons (2 ounces) good quality goat cheese, cut into small pieces 1 cup buttermilk 2 tablespoons butter, divided, to grease the pan and top the muffins ¼ cup freshly grated Parmesan cheese Instructions Preheat oven to 425º. Place a 10-inch cast iron skillet into the oven to heat. Sift flour, baking powder, and salt into a medium bowl. Add butter and goat cheese and with fingers, pinch and break apart pieces till the mixture has the consistency of coarse cornmeal. Add buttermilk and gently mix to form the dough. You may add an extra tablespoon of buttermilk if needed. Remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl to coat the bottom of the pan. Remove dough from the bowl onto a floured surface. Knead a few times till the dough comes together, then pat it into a rectangle about 1 ½ inches in height. Using a 2 ½-inch biscuit cutter, press straight down to cut out rounds. Place into skillet. Brush with additional melted butter. Bake for 14-16 minutes, till lightly browned. Sprinkle hot muffins with Parmesan and serve warm.
