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Goats' Cheese and Zingy Rosemary Jelly Mini Muffins

Goats’ Cheese and Zingy Rosemary Jelly Mini Muffins

Ingredients

  • knob butter
  • ½  red onion, peeled and finely chopped
  • 275g plain flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 large eggs
  • 225ml milk
  • 50g goats’ cheese, cut into 5 mm cubes
  • 20g parmesan
  • 5 tbsp Tracklements Zingy Rosemary Jelly
  • small bunch rosemary, broken into 22 small sprigs
  • a little butter for greasing

Cooking Directions

 

Makes: 22

Pre-heat the oven to 200°C/400°F/gas mark 6.

Melt butter in a small pan, add the onions. Once softened, set aside to cool. Sift the flour, baking powder and salt into a large mixing bowl.

In a jug beat 3 tbsp of the Tracklements Zingy Rosemary Jelly until smooth, beat in the eggs before adding the milk. Fold the milk/egg mixture into the dry mixture, stirring as little as possible. Mix in the softened onions, goats’ cheese and parmesan, folding in gently.

Grease a mini muffin tin with butter. Spoon mixture into the mini muffin tin, you can pile the mixture quite high and top each muffin with a small sprig of rosemary.

Bake in the oven for around 20 mins or until risen and golden.

In a small saucepan, gently heat the remaining Tracklements Zingy Rosemary Jelly with 1 tbsp of hot water until smooth. Remove from the heat and brush the tops of the muffins with the jelly. 

Serve with extra Tracklements Zingy Rosemary Jelly on the side.

 

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