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! :).
ROSEMARY GOAT CHEESE MUFFINS
While pureed fig adds a bit of fruitiness to the mix, these muffins are more like a savory biscuit than your classic sugar-laden breakfast muffin. They're a perfect way to start the day all on their own, but they'd be equally at home beside a pork roast or lentil stew.
Categories Breakfast Vegetarian
Yield 6 (106 g)
Number Of Ingredients 9
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.
Nutrition Facts :
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 MUFFINS WITH GOAT CHEESE FILLING
Make and share this Rosemary Muffins With Goat Cheese Filling recipe from Food.com.
Provided by Jesters Lace
Categories Quick Breads
Time 39m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 35.3, Sodium 206.2, Carbohydrate 28.5, Fiber 0.9, Sugar 14.2, Protein 5
More about "rosemary muffins with goat cheese filling food"
FRESH ROSEMARY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 12
BABY ROUTH'S ROSEMARY MUFFINS WITH GOAT CHEESE …
From recipeland.com
SAVORY BEET & BUCKWHEAT MUFFINS WITH GOAT CHEESE
From dishingupthedirt.com
ROSEMARY GOAT CHEESE MUFFINS - FARM FLAVOR RECIPE
From farmflavor.com
BABY ROUTH'S ROSEMARY MUFFINS WITH GOAT CHEESE
From recipeland.com
MUFFINS WITH ROSEMARY AND GOAT’S MILK CHEESE - FOOD24
From food24.com
GOAT CHEESE AND ROSEMARY MUFFINS - THE NATURAL PARENT MAGAZINE
From thenaturalparentmagazine.com
RECIPESOURCE: BABY ROUTH’S ROSEMARY MUFFINS WITH GOAT CHEES
From recipesource.com
ROSEMARY-GOAT CHEESE MINI MUFFINS - BIGOVEN
From bigoven.com
GOATS CHEESE, ONION & ROSEMARY MUFFINS - DIVALICIOUS …
From divaliciousrecipes.com
ONION, ROSEMARY AND GOAT CHEESE MUFFINS - HANDY.RECIPES
From handy.recipes
ROSEMARY & GOAT CHEESE MUFFINS - ADAMS FAIRACRE FARMS
From adamsfarms.com
ROSEMARY MUFFINS WITH GOAT CHEESE RECIPE | CDKITCHEN.COM
From cdkitchen.com
GOATS’ CHEESE MINI MUFFINS WITH ROSEMARY JELLY - PONG CHEESE
From pongcheese.co.uk
RECIPES : FIG, GOAT CHEESE AND ROSEMARY MUFFINS
From karinhowe.com
PARMESAN-ROSEMARY GOUGèRES WITH GOAT CHEESE FILLING
From finefoodsblog.com
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