Rosemary Goat Cheese Cornmeal Mini Muffins

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from Tiffany at eatathomecooks.com

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: to 8

Calories: 385kcal

Ingredients

1½ cups unbleached all-purpose flour
½ cup cornmeal
2 Tbs. baking powder
1 tsp. salt
5 Tbs. butter softened
2 oz. goat cheese crumbled
1½ tsp. dried rosemary
1½ cups milk
3 Tbs. butter melted
¼ cup parmesan shaved or shredded

Instructions

Place the muffin pan in the oven to heat at 450° while you prep the dough.
Combine flour, cornmeal, baking powder and salt in a large bowl.
Cut the butter into the flour with a fork or pastry blender.
Stir in goat cheese and rosemary.
Add the milk, stirring by hand. Work it over till the dough thickens up a bit.
Pull the pan from the oven and spray with cooking spray. Spoon the dough into the pans.
Bake for about 8 minutes.
Pull the biscuits out of the oven and brush with melted butter and sprinkle with Parmesan.
Bake another minute or two.
Brush with melted butter again before serving.

Notes

Note: You can also use a regular size muffin tin for 12 biscuits, a small iron skillet or ramekins. One recipe will make a 6″ skillet + 3 - 4″ ramekins

Nutrition