Mini Muffins with Goat Cheese, Red Onion and Rosemary

By ShoDav

Recipe by Bev Cooks

Ingredients

• 1 tablespoon butter
• 1/3 cup finely chopped red onion
• 3/4 cup whole wheat pastry flour or white whole wheat flour
• 1/2 tablespoon baking powder
• 1 small pinch coarse salt
• 1/2 cup milk
• 1 large egg
• 1 tablespoon plain greek yogurt
• 1 tablespoon freshly chopped rosemary, plus more for garnish
• 2 ounces softened goat cheese

Preparation

Step 1

Preheat oven to 400°F.

Lightly coat a mini muffin tin with cooking spray and set aside.

Melt the butter in a small skillet over medium high. Add the 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 of the mini muffin cups. Nestle the goat cheese dollops into the batter.

Bake for 20 minutes, or until golden brown.

Garnish with fresh rosemary and serve immediately.