Have you ever made a recipe and when it comes out of the oven or wherever it looks nothing like what you expected? Or that it’s at least different enough to make your forehead crinkle and your head to tilt? That’s how I felt about these mini muffins. If you click through to the original recipe (linked at the bottom), you get a picture of mini muffins that are consistent in texture all the way through. You also are told that it’s only a handful of them that will be coming from this recipe. Knowing that the recipe claimed to make 10 mini muffins, and that I was going to a breakfast-for-dinner potluck with my college friends and there would be 8 adults… I doubled it. And you’d think I’d get 20 mini-muffins, maybe 2 dozen. No, friends. I got 2 dozen mini muffins and 5 FULL SIZE muffins. Which is a LOT of extra batter that was floating around at the end. Also – you’ll notice that my final picture of the mini muffins has more textures involved.
I don’t understand how the recipe author got their timings and totals. I think someone decided that they would make mini-muffins, and did, and then someone else adapted the recipe for use in regular size muffin tins, and didn’t change the title or picture. So it ended up confusing on both ends. And since the mini muffins were much tastier than the full size muffins (not strong enough flavor in the muffin body, and you get more goat cheese per bite with the mini muffins), I’ll be correcting the instructions so that it actually makes sense for making mini muffins as pictured here on this blog.
They’re very tasty. And ended up being a nice little savory appetizer contrast to our dinner of pancakes, egg puff and french toast bake. Would I make them again? Eh – maybe? If someone asked me to. I have access to all the fresh rosemary I could ever need from a plant in our yard, and as tedious as it was to trim the leaves from the plant, it was also highly satisfying to say that one of the ingredients was freshly picked that morning. So…who knows.
Savory Mini Muffins with Goat Cheese, Red Onion and Rosemary
Yield: 2 dozen mini muffins + 5 regular size muffins (this is doubling the original recipe)
1 tablespoon butter
1/3 cup finely chopped red onion
3/4 cup Gold Medal™ all-purpose flour
1/2 tablespoon baking powder
1 small pinch coarse salt
1/2 cup milk
1 large egg
1 tablespoon Yoplait® Greek plain yogurt
1 tablespoon freshly chopped rosemary, plus more for garnish
2 ounce softened goat cheese
1 spritz cooking spray
Preheat oven to 400°F. Gather your ingredients and 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 muffin tins. Nestle the goat cheese dollops into the batter.
Bake for 13 minutes, or until golden brown (full sized muffins bake for about 18 minutes). Garnish with fresh rosemary and serve immediately.
Details: Savory Mini Muffins with Goat Cheese, Red Onion and Rosemary from Tablespoon