A Muffin Full of Summer

I'd sworn off the oven after the ridiculous heat produced by weekend cooking, but we all knew it couldn't last.
These gorgeous little guys came from a link off the Williams-Sonoma website, which kindly sends me automatic updates every single time something new comes along just in case I have a really big moment of weakness and decide that I absolutely need to buy out Le Creuset's new line. I haven't yet, but they maintain a sense of hope.
Barring chickpea flour, which I couldn't find around by me, this is fairly standard summer pantry items, so these are a good quasi-instant gratification for weeknight baking. They're a bit dry when cool, so I recommend eating straight from the oven. Either way, the muffins are superflavorful and have the power to convert the nonbelievers in savory muffins.

TOMATO AND GOAT CHEESE MUFFINS
adapted from Williams-Sonoma

6 Tbsp unsalted butter
1 bunch scallions inc ~ 1 inch of the white, finely chopped
2 Tbsp minced fresh basil
2 1/2 c flour
3 1/2 tsp baking powder
1/2 tsp salt
2 scant tsp sugar
1 1/4 c milk
2 eggs
~ 4 oz herbed goat cheese, cut into 10 rounds
2 large plum tomatoes, cut lengthwise and then cut into largeish chunks

Preheat an oven to 400 F. Spray 10 wells of a regular muffin pan with nonstick cook spray; fill the other two cups partially full with water.
In a small saute pan melt the butter. Add the scallions and cook for 2 minutes. Stir in the basil and remove from the heat.
In a lager bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the milk and eggs. Make a well in the flour mixture and pour in the milk mixture and the buttery scallion mixture. Stir together until just evenly moistened, being careful not to overmix.
Spoon batter into prepared muffin wells, filling each well just shy of half full. Place a round of goat cheese in the middle of each cup and press into the batter slightly. Place two or three tomato chunks on top of the goat cheese. Cover cheese and tomato with batter until filled to the rim of the cup. You may want to smooth over each top gently with a small spatala to seal batter at the sides.
Bake until the muffins are dry and golden at the top, 18 to 22 minutes. Transfer the pan to a wire rack and let sit for five minutes before unmolding. Serve warm. To reheat muffins, set on a baking sheet and rewarm at 350 F for about five minutes.
Yield: 10 muffins.