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.
ROSEMARY GOAT CHEESE MUFFINS
The pungent flavors of goat cheese and rosemary combine in this low-sugar muffin recipe that's perfect for breakfast or a snack.
Provided by Kristen Winston Catering
Categories Breakfast & Brunch
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a muffin tin (regular size that holds 12 muffins).. In a medium bowl, sift together flour, baking powder, sugar and salt.. In a separate small bowl, melt butter, and whisk in milk and egg.. Finely chop the rosemary and stir into butter mixture. Slowly stir butter mixture into flour mixture until just combined.. Divide half of batter evenly among muffin cups. Top each with about 2 teaspoons goat cheese. Pour remaining batter over goat cheese in muffin cups.. Bake muffins in middle rack of oven until golden and toothpick comes out clean, about 20 minutes.
Nutrition Facts :
ROSEMARY-GOAT CHEESE MINI MUFFINS
Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Spray 24 miniature muffin cups with nonstick cooking spray. In a large bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together milk and next 3 ingredients. Add milk mixture to flour mixture, stirring just until combined; stir in goat cheese. Spoon batter into prepared pans. Bake for 18 to 20 minutes or until golden brown. Let cool in pans for 5 minutes; serve warm.
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!
ROSEMARY GOAT CHEESE MUFFINS
These delightful savoury muffins feature fresh rosemary, tangy goat cheese and crunchy pistachios to make a very yummy treat! They go great with hearty soups or as part of a party buffet.
Provided by Lalaloula
Categories < 60 Mins
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a big bowl cream butter and eggs until very creamy.
- In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
- Stir in chopped rosemary and goats cheese. Season with pepper.
- Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
- Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
- Enjoy! :).
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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