Muffins with rosemary and goat’s milk cheese

9 servings Prep: 10 mins, Cooking: 20 mins
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Pungent flavours of rosemary and goat's cheese make for a tasty snack.

By Food24 May 04 2015
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Ingredients (11)

500 ml flour — cake
15 ml Robertson's 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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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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