A Morning Quickie

A couple of days ago, our two-year-old grandson had a meltdown on the first day of preschool when he was told there would be no goats in his classroom.  I’m not sure why he expected to see goats – because they’re kids? (ba-dum-bum!) – but it put me in the mood to bake one of my favorite easy breakfasts.

These savory muffins take about half an hour start to finish, and make a great grab-and-go treat. Add the grilled onions if you’re not going to breathe on anyone! (I was out of onions when I made this last batch, so I used onion powder instead.)

Goat Cheese Muffins

  • Preheat oven to 350 degrees
  • Grease a 12-cup muffin pan (or spray with Baker’s Joy)
  • Slice one onion thinly and fry in a little olive oil until lightly browned*.  Set aside.
  • Combine:
    • 1+ 3/4 cup all purpose flour
    • 3 tsp baking powder
    • 1/2 tsp salt
    • 2-4 ounces goat cheese
    • Fresh rosemary, chopped, 1-2 tsp (For dried, crumble into small pieces and use ½ tsp)
  • Mix separately:
    • 1 egg
    • 1.5 cup milk
    •  3 tablespoons melted butter
  • Add liquid to dry ingredients and mix as little as possible to combine.
  • Pour into muffin tin, filling the cups almost full. This usually makes 11 medium-size muffins (pour a little water in the empty cup) or 24 mini muffins.
  • Top each cup with a few strings of the grilled onions.
  • Bake about 25 minutes until just golden. Use a toothpick or skewer to test that they are done but don’t overcook them; they should be tender.

*Alt: Add 1/8 tsp onion powder to dry ingredients.

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