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Ingredients
275g
plain flour
1 tbsp Baking Powder
2 large eggs
225ml milk
1 tsp salt
100g
blue cheese (eg stilton or Danish Blue)-cut into very small cubes
100g red onion, finely chopped
4 tsps of Chopped Fresh Rosemary, plus sprigs for garnish
20g butter
Method
1.
Melt the butter, add the red onion and cook until soft, then cool
2. Sift the flour, baking powder and salt onto a plate, then sift
it again into a large bowl
3. Whisk one egg with the milk and fold gently into the flour
4. Stir in the onion, cheese and chopped rosemary
5. Spoon the mixture into two 12-hole mini muffin tins, lightly
greased.
6. Beat the other egg and brush the muffins and put a sprig of rosemary
on each one
7. Bake for about 20 minutes until golden at Gas mark 6 or 200c
Serve
warm.
Alternatively
you can bake in a large muffin tin and serve split and filled with
ham,home made chutney or cheese-ideal picnic food.
We have another Rosemary recipe - Chocolate and Rosemary
Petit Pots. Click here to see
it.
Want
to find out about other herbs? Click here
to return to the main page.
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