Name: Goat's milk cheese, onion and rosemary muffins
Cook time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 15.00 ml Baking powder; 5.00 ml salt; 1.00 eggs extra-large; 225.00 ml milk; 1.00 onion chopped; 1.00 garlic cloves, crushed; 15.00 ml butter; 50.00 g goat's milk cheese crumbled; 10.00 ml fresh rosemary chopped

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Ingredients (10)

BASIC SAVOURY MUFFINS

500.00 ml	flour — cake
15.00 ml	Baking powder
5.00 ml	salt
1.00	eggs — extra-large
225.00 ml	milk

VARIATION

1.00	onion — chopped
1.00	garlic — cloves, crushed
15.00 ml	butter
50.00 g	goat's milk cheese — crumbled
10.00 ml	fresh rosemary — chopped

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Method:

Basic savoury muffins

Sift together flour, baking powder and salt.

Beat together egg and milk.

Add to the flour, cutting in until just blended.

Add the ingredients for variation and mix lightly.

Spoon the mixture into greased muffin tin hollows or paper cups.

Bake at 180 °C for 20 minutes or until golden brown.

Variation

Sauté onion and garlic in butter until soft.

Cover and leave for 10 minutes.

Cool completely.

Add goat’s milk cheese and rosemary.

Gently fold into the muffin mixture.

Continue with the basic recipe.

Place a sprig of rosemary on top of each muffin before baking.