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.
- 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