Rosemary-Goat Cheese Mini Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 3/4 cup(s) flour |
1 tablespoon(s) fresh rosemary chopped |
1 tablespoon(s) baking powder |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper freshly ground |
1 cup(s) milk |
1 tablespoon(s) sour cream |
1 tablespoon(s) vegetable oil |
1 egg large |
3 ounce(s) goat cheese coarsely chopped and softened |
Directions:
1. Preheat oven to 400. Spray mini muffin pans with nonstick cooking spray
2. In a large bowl, combine flour, baking powder, rosemary, salt and pepper. Make a well in the center of the mixture
3. In a separate bowl, whisk together milk, sour cream, vegetable oil and egg. Stir in goat cheese. Pour into well in flour mixture, stirring just until moistened (batter will be lumpy). Spoon batter into muffin pans, filling just to top of cups
4. Bake for 18-20 min or until golden brown. Cool in pans for 2 min, remove from pans. Can be frozen in an airtight container for up to 2 weeks.
5. Makes 2 dozen muffins.
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