Thursday, January 30, 2014

Savory Muffins with Goat Cheese and Rosemary

Savory Muffins with Goat Cheese and Rosemary

I had some extra goat cheese on hand that needed to be used up and decided to give a savory muffin a try after being inspired by a few recipes that I've seen recently.  This produces a nice moist muffin, with almost a biscuit like texture.  I thought they turned out really well, but I realize that this flavor combination in a muffin might be a little surprising for some people.

-2 cups all-purpose flour
-1 Tbsp baking powder
-1/2 tsp salt
-Lots of coarsely ground black pepper
-2 eggs, room temp
-1 cup plain nonfat yogurt, room temp
-6 Tbsp unsalted butter, melted and cooled
-2 Tbsp fresh rosemary, finely chopped
-5.5 oz goat cheese, crumbled
-Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.  Lightly beat eggs and add to mixer bowl. Add yogurt, melted butter, rosemary, and goat cheese. Mix on medium speed until just combined - do not overmix.  Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.  Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

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