Rosemary-Goat Cheese Mini Muffins
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 18 to 20 minutes
Servings: 24
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup milk
- 1 large egg
- 1 tablespoon sour cream
- 1 tablespoon vegetable oil
- 1 (3 to 4-ounce) log goat cheese, crumbled
Directions
Preheat oven to 400°F. Spray 24 miniature muffin cups with nonstick cooking spray.
In a large bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together milk and next 3 ingredients. Add milk mixture to flour mixture, stirring just until combined; stir in goat cheese. Spoon batter into prepared pans.
Bake for 18 to 20 minutes or until golden brown. Let cool in pans for 5 minutes; serve warm.