Name: Muffins with rosemary and goat’s milk cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings
Cuisine: Accompaniment
Ingredients: 500 ml flour cake; 15 ml Baking powder; 5 ml salt; 1 eggs extra-large; 200 ml milk; 1 onion chopped; 1 garlic cloves, bruised; 15 ml butter; 50 g goat's milk cheese crumbled; 4 sun-dried tomatoes chopped; 10 ml fresh rosemary chopped

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Ingredients (11)

500 ml	flour — cake
15 ml	Baking powder
5 ml	salt
1	eggs — extra-large
200 ml	milk
1	onion — chopped
1	garlic — cloves, bruised
15 ml	butter
50 g	goat's milk cheese — crumbled
4	sun-dried tomatoes — chopped
10 ml	fresh rosemary — chopped

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Method:

Sift the cake flour, baking powder and salt together. Whisk egg and milk together and add the mixture to the dry ingredients. Stir to combine.

Sauté the onion and garlic in butter until soft and glossy and allow to cool. Add the mixture to the muffin batter together with the goat’s milk cheese, sun-dried tomatoes and rosemary. Stir to combine. Spoon the batter into a greased muffin pan and top each one with a slice of sundried tomato and a rosemary sprig. Bake in a preheated oven for about 20 minutes or until risen and done.

Words and image:Home magazine

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