Chevre noir is a firmer goat's cheese - ideal for a savoury muffin. Serve these muffins for breakfast, lunch or dinner!
| 2-1/2 | C | all-purpose flour |
| 2 | tbsp. | sugar |
| 1 | tbsp. | baking powder |
| 1 | tsp. | baking soda |
| 1/4 | tsp. | cayenne |
| 1/4 | tsp. | salt |
| 1/2 | C | cornmeal |
| 1 | tbsp. | finely chopped fresh thyme |
| 1/2 | C | butter, melted |
| 1-1/2 | C | buttermilk |
| 1 | C | corn kernels, fresh or frozen |
| 4 | slices | cooked bacon, crumbled |
| 1 | C | shredded chevre noir |
Preheat oven to 350F.
Line a 12 cup muffin try with muffin cups or spray with oil.
In a medium bowl, sift together the flour, sugar, baking powder, baking soda, cayenne and salt. Stir in the cornmeal and thyme.
In another bowl whisk together the melted butter, eggs and buttermilk until blended.
Pour the wet into the dry ingredients. Add the corn, bacon and 3/4 cup of the cheese. Stir with a wooden spoon until just combined and some flour remains visible. Do not over mix or the muffins will be tough. Spoon muffin batter evenly into 12 cups. Sprinkle tops of muffins with remaining 1/4 cup of cheese.
Bake on the middle rack of oven until golden and tester comes out without muffin batter, about 20 to 25 minutes. Serve warm.