“There’s rosemary, that’s for remembrance” wrote Shakespeare in Hamlet. Unfortunately I don’t remember where I first saw the original recipe and I’ve made a few changes to it along the way.
Being blessed (or cursed, as the case may be) with abundantly-growing rosemary in our hot climate, I’m always looking for a new way to use it. This tangy, crunchy, slightly sweet loaf is super-easy to make. It’s also very versatile. Substitute any of your favorite herbs or nuts, or add raisins, chopped figs or kalamata olives for a different flavor.
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.
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)
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.