Rosemary Goat Cheese Muffins

By Afton

Home&Farm Magazine

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup whole milk
• 1 large egg
• 4 ounces soft mild goat cheese
• 2 tablespoons fresh rosemary, finely chopped

Details

Servings 12
Adapted from farmflavor.com

Preparation

Step 1

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.