Savory Rosemary & Chevre Muffins
Ingredients1 small red onion, minced
1 tablespoon butter, plus more for buttering tins
1 2/3 cup all purpose flour
1 tablespoon baking powder2 large eggs1 cup whole milk2 tablespoons sour cream or plain yogurt1 teaspoon kosher salt2/3 cup fresh chevre goat cheese (plain or herbed), broken into small 1/2" chunks4 teaspoons chopped fresh rosemary, plus 24 small sprigs for garnishing (garnish optional)
Begin by melting the butter in a small saucepan and sauteing the onion in it for about 5 - 8 minutes, or until soft and just slightly caramelized. Allow onions to cool.Pre-heat the oven to 400°F. Grease your mini muffin pan well with oil or pan spray, or line with mini muffin liners.Sift the flour, baking powder and salt into a large bowl. Beat one egg, then whisk it together with the milk and sour cream or yogurt. Add the egg mixture to the flour mixture and stir gently just until combined (don’t mind if there are a few small lumps).Gently fold in the cooked onion, goat cheese, and chopped rosemary into the muffin batter. (Reserve the sprigs).Spoon the mixture straight into greased mini muffin tins until it just about reaches the top (you can also use mini muffin tin liners, if you'd like).Beat the second egg with a tablespoon of water and brush each of the muffin surfaces, then insert a small sprig of rosemary in the center of each one. (this step is totally optional; sometimes I skip it)Bake about 20 minutes or until risen and just slightly golden and a tester inserted into the largest muffin comes out clean (a bit of melted goat cheese may stick to the tester, but no batter)Let cool for two minutes before gently removing to a rack to continue cooling.Serve warm or room temperature. If you want to store, freeze the muffins and then let defrost at room temperature for two hours before serving. You may also reheat briefly in a 350 degree oven.