Preheat the oven to 325.  Very lightly grease 2 nonstick mini donut pans.

In a medium skillet heat oil and saute scallions on medium heat until translucent.

While scallions are cooking combine milk, yogurt and goat cheese in a medium bowl.  Whisk in eggs.  Add sun dried tomatoes and scallions mixed with the cooking oil.

In a separate bowl, combine flour, baking powder and salt. Make a well in the center and pour in the liquids.  Mix gently with a spatula until just combined.

Use a pastry bag or a small spoon to neatly fill each donut cup no more than 3/4 full.  Bake uncovered for 15-20 minutes, until they begin to brown and feel firm to the touch.  Remove pan from oven and allow to cool.

Warm the goat cheese in a glass bowl in the microwave for about 15 seconds to make it easy to stir.  Stir and mix in milk as needed to get a frosting like consistency.  Once donuts have cooled enough cover them with frosting and garnish with freshly ground black pepper or sun dried tomato pieces.

Makes 24 donuts.