Savory Muffins in Mini Bites

5 Aug

last night i made these mini muffins mostly because i bought all the ingredients and a little rosemary bush to make them last month. the mini muffins were supposed to be part of the unbithday menu but didn’t make it to the table!

they were super easy to make and fun to eat whenever.

makes about 24 mini muffins


1 1/4 cups organic unbleached flour

1T baking powder

2 large cage free, grain fed eggs

1 cup of organic milk

1t sea salt

1/2 cup of fresh goat’s cheese, break into little pieces

1/2 cup of peeled and finely chopped red onion

4t chopped fresh rosemary  (plus sprigs for garnishing)

2T butter

Preheat oven to 400°F

Melt butter in small saucepan then soften the onion for about 3-5 minutes. Let onions cool. This smells so yummy!

Sift the flour, baking powder and salt in a large mixing bowl and sift again, give the flour a good airing.

Beat one egg then whisk in the milk.

Gently fold the egg/milk mixture into the flour mixture, don’t over mix and don’t worry about the lumpiness.

Then gently fold in the onions, goat cheese, and rosemary into the muffin mix, fold the ingredients in with as few folds as you can.

Spoon the mix into your mini muffin pan or pans. i used mini baking cups because i don’t like to wash dishes. if you want big tops spoon a lot of mixture in the cups.

Beat the second egg then brush the tops and add your sprig of rosemary.

Bake for about 20 minutes or until muffins have risen and look tastefully golden.

Let them cool on a rack or eat them hot out of the oven. i am still eating them with a little honey or with some cranberry sauce. i have a severe sweet tooth.


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