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Savory Muffins With Goat Cheese

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Ingredients

Adjust Servings:
1 cup crumbled goat cheese (about 4 1/2 ounces uncrumbled)
1 tablespoon minced fresh rosemary
1/2 cup chopped kalamata olive (or other greek black olives)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
10 tablespoons butter, softened
1 tablespoon dijon mustard
2 large eggs
1 1/2 cups plain yogurt

Nutritional information

2883.3
Calories
1336 g
Calories From Fat
148.5 g
Total Fat
85.3 g
Saturated Fat
776.1 mg
Cholesterol
5932.9 mg
Sodium
321.6 g
Carbs
13 g
Dietary Fiber
27.8 g
Sugars
66.5 g
Protein
91g
Serving Size

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Savory Muffins With Goat Cheese

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    Cuisine:

    Savory muffins to serve with soups, a big salad or on their own for healthy snacking. This recipe was in Pam Anderson's CookSmart column in the USA Weekend paper, Feb 20, 2009. If you want something delectable and nourishing and don't mind messing up four or more different bowls, this recipe is a lucious hit every time. I replace the sugar with agave or leave it out sometimes. These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo. I believe this is from her newest (fifth) cookbook called The Perfect Recipe for Losing Weight and Eating Great . Thank you, Pam!

    • 75 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Savory Muffins With Goat Cheese, Rosemary and Kalamata Olives, Savory muffins to serve with soups, a big salad or on their own for healthy snacking This recipe was in Pam Anderson’s CookSmart column in the USA Weekend paper, Feb 20, 2009 If you want something delectable and nourishing and don’t mind messing up four or more different bowls, this recipe is a lucious hit every time I replace the sugar with agave or leave it out sometimes These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo I believe this is from her newest (fifth) cookbook called The Perfect Recipe for Losing Weight and Eating Great Thank you, Pam!, Savory muffins to serve with soups, a big salad or on their own for healthy snacking This recipe was in Pam Anderson’s CookSmart column in the USA Weekend paper, Feb 20, 2009 If you want something delectable and nourishing and don’t mind messing up four or more different bowls, this recipe is a lucious hit every time I replace the sugar with agave or leave it out sometimes These freeze fine, if well-packaged, to add quick pizzazz to a dinner for many or just take one out to reheat solo I believe this is from her newest (fifth) cookbook called The Perfect Recipe for Losing Weight and Eating Great Thank you, Pam!


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees and Adjust Oven Rack to Lower-Middle Position.

    2
    Done

    Prepare the First Three Ingredients and Set Aside.

    3
    Done

    Mix Flour, Baking Powder, Baking Soda and Salt in a Medium Bowl and Set Aside.

    4
    Done

    in a Separate Large Bowl, Beat Sugar and Butter With an Electric Mixer Til Fluffy.

    5
    Done

    in a Separate Bowl, Whisk Mustard and Eggs Together.

    6
    Done

    Beat the Mustard-Egg Mixture Into the Sugar and Butter Mixture Until Pea-Sized Lumps Form (wet Ingredients).

    7
    Done

    Stir the Kalamata Olives Into the Wet Ingredients.

    8
    Done

    Stir the Goat Cheese and the Rosemary Into the Dry Ingredients.

    9
    Done

    Alternating by Thirds, Stir the Dry Ingredients and the Yogurt Into the Wet Ingredients Until a Very Thick Batter Forms.

    10
    Done

    Lightly Oil 12 Large Muffin Tins of 1/2 Cup Capacity or Four Mini-Muffin Tins With Vegetable Oil or Spray.

    11
    Done

    Divide Batter Evenly Among the Cups (a Spring-Action Regular or Mini Ice Cream Scoop Works). Muffin Cups Will Be Full.

    12
    Done

    Bake Until Golden Brown About 25 Minutes For Large Muffins or 10-12 Minutes For the Minis.

    13
    Done

    Cool Slightly in the Pan, Then Remove and Serve!

    14
    Done

    Alternate Flavoring to Sub For the First Three Ingredients Are: 1 Cup Crumbled Feta Cheese, 1 Tablespoon Dried Oregano and 1/2 Cup Chopped Sun-Dried Tomatoes. This Combo Was Great, Too!

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    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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