Rosemary Muffins With Goat Cheese Filling Recipes

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• In a big bowl cream butter and eggs until very creamy.
• In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
• Stir in chopped rosemary and goats cheese. Season with pepper.
• Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
• Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
• Enjoy! :).

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees. Butter a muffin tin (regular size that holds 12 muffins).. In a medium bowl, sift together flour, baking powder, sugar and salt.. In a separate small bowl, melt butter, and whisk in milk and egg.. Finely chop the rosemary and stir into butter mixture. Slowly stir butter mixture into flour mixture until just combined.. Divide half of batter evenly among muffin cups. Top each with about 2 teaspoons goat cheese. Pour remaining batter over goat cheese in muffin cups.. Bake muffins in middle rack of oven until golden and toothpick comes out clean, about 20 minutes.

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• Preheat oven to 400º F. Line a muffin tin with baking cups. Whisk together the flours, baking soda, salt and rosemary. In another bowl, whisk together egg, almond milk and olive oil. Stir the wet ingredients into the dry ingredients until just combined. Divide batter between six cups. Cut the goat cheese into six pieces. Push into the center of the batter in each cup, being sure cheese is covered. Top each with an equal portion of the fig puree. Bake for 18-20 minutes, or until golden brown.

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES

Steps:

• Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
• Prepare the first three ingredients and set aside.
• Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
• In a separate bowl, whisk mustard and eggs together.
• Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
• Stir the Kalamata olives into the wet ingredients.
• Stir the goat cheese and the rosemary into the dry ingredients.
• Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
• Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
• Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
• Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
• Cool slightly in the pan, then remove and serve!
• ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!