SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)
Provided by Dixie8686
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Lightly coat a mini muffin tin with cooking spray and set aside. Melt butter in a small skillet over medium high. Add onions and sauté until soft, 4 minutes. Remove from heat to let cool. In a large bowl, sift together the flour, baking powder and salt. In a smaller bowl, whisk together the egg, milk and Greek yogurt. Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix. Add the onions and rosemary to the bowl; lightly fold them into the mixture. Evenly spoon the batter into 10 muffin tins. Nestle the goat cheese dollops into the batter. Bake for 20 minutes, or until golden brown. Garnish with fresh rosemary and serve immediately.
SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES
Savory muffins to serve with soups, a big salad or on their own for healthy snacking. This recipe was in Pam Anderson's CookSmart column in the USA Weekend paper, Feb 20, 2009. If you want something delectable and nourishing and don't mind messing up four or more different bowls, this recipe is a lucious hit every time. I replace the sugar with agave or leave it out sometimes. These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo. I believe this is from her newest (fifth) cookbook called "The Perfect Recipe for Losing Weight and Eating Great". Thank you, Pam!
Provided by VeggieVal
Categories Quick Breads
Time 55m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
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!
SAVORY ROSEMARY MUFFINS
Steps:
- 1) Combine first 6 ingredients in a medium bowl; stir well. Make a well in center of flour mixture. Combine milk, oil, and egg in a small bowl, stirring well. Add to flour mixture, stirring just until dry ingredients are moistened. 2) Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. 3) Bake at 400 degrees for 18 to 20 minutes or until lightly browned. Garnish with fresh rosemary sprig, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love