{"id":617,"date":"2023-01-25T16:00:57","date_gmt":"2023-01-25T16:00:57","guid":{"rendered":"https:\/\/tracklementsglobal.com\/2023\/01\/25\/goats-cheese-and-zingy-rosemary-jelly-mini-muffins\/"},"modified":"2023-01-25T16:01:31","modified_gmt":"2023-01-25T16:01:31","slug":"goats-cheese-and-zingy-rosemary-jelly-mini-muffins","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/no\/en\/goats-cheese-and-zingy-rosemary-jelly-mini-muffins\/","title":{"rendered":"Goats’ Cheese and Zingy Rosemary Jelly Mini Muffins"},"content":{"rendered":"

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Cooking Directions<\/h2>\n

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Makes: 22<\/p>\n

Pre-heat the oven to 200\u00b0C\/400\u00b0F\/gas mark 6.<\/p>\n

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.<\/p>\n

In a jug beat 3 tbsp of the Tracklements Zingy Rosemary Jelly<\/a> 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\u2019 cheese and parmesan, folding in gently.<\/p>\n

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.<\/p>\n

Bake in the oven for around 20 mins or until risen and golden.<\/p>\n

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

Serve with extra Tracklements Zingy Rosemary Jelly<\/a> on the side.<\/p>\n

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Ingredients<\/h2>\n