Scallion & Goat Cheese Muffins

This recipe can be prepared in 45 minutes or less. These muffins are a delightful addition to any meal.

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Makes 12 muffins

1¼ cup whole milk
4 ounces Allegheny Chevre (room temperature)
1 cup all-purpose flour
½ cup yellow corm meal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 ounces unsalted butter (room temperature)
2 large eggs
1 bunch fresh scallions

Preheat the oven to 400ºF and butter twelve muffin cups. In a small bowl, stir ¼ cup milk and the Allegheny Chevre together until combined. Set aside. In another bowl, sift together the flour, corn meal, baking powder, salt, and sugar. Set aside. In a small saucepan over low heat, melt the butter then remove from heat. Whisk the remaining milk and eggs into the melted butter. Finely chop enough scallions to measure 1 cup, and add them to the butter-milk mixture. Add the dry ingredients slowly and mix until fully combined. Fill muffin cups half-full with batter then top each one with 2 tablespoons of the goat cheese filling. Divide the remaining batter over the filling. Place the muffins in the middle of the oven and bake until golden brown and a knife comes out clean, or about 20 minutes.