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