Rosemary Muffins With Goat Cheese Filling Recipes

ROSEMARY GOAT CHEESE MUFFINS

Steps:

• Preheat oven to 400º F. Line a muffin tin with baking cups. Whisk together the flours, baking soda, salt and rosemary. In another bowl, whisk together egg, almond milk and olive oil. Stir the wet ingredients into the dry ingredients until just combined. Divide batter between six cups. Cut the goat cheese into six pieces. Push into the center of the batter in each cup, being sure cheese is covered. Top each with an equal portion of the fig puree. Bake for 18-20 minutes, or until golden brown.

MAKEOVER ROSEMARY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ROSEMARY GOAT CHEESE MUFFINS

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! :).

ROSEMARY GOAT CHEESE MUFFINS

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.

ROSEMARY CHEDDAR MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

SAVORY MINI MUFFINS WITH GOAT CHEESE, RED ONION & ROSEMARY RECIPE - (4.3/5)

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 MUFFINS WITH GOAT CHEESE FILLING

Steps:

• Preheat oven to 350 degrees. Combine first five ingredients in a saucepan over medium heat. Cook 2 min, stirring often. Remove from heat. Add butter. Stir until butter melts. Cool.
• Combine flour, sugar, baking powder and salt in a bowl. Make a well in center of mixture. Stir egg into milk mixture. Pour into well and combine just until moistened.
• Spoon 1/3 of batter into the cups of a 12 cup muffin pan. Add 2 tsp of goat cheese to each cup. Spoon rest of batter over.
• Bake 20 to 24 minutes. Cool 3 minutes before removing from pan.