Rosemary Muffins With Goat Cheese Filling Recipes

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! :).

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.

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!