Cooking Directions
Makes: 22
Pre-heat the oven to 200°C/400°F/gas mark 6.
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.
In a jug beat 3 tbsp of the Tracklements Zingy Rosemary Jelly 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’ cheese and parmesan, folding in gently.
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.
Bake in the oven for around 20 mins or until risen and golden.
In a small saucepan, gently heat the remaining Tracklements Zingy Rosemary Jelly with 1 tbsp of hot water until smooth. Remove from the heat and brush the tops of the muffins with the jelly.
Serve with extra Tracklements Zingy Rosemary Jelly on the side.
Ingredients
- knob butter
- ½ red onion, peeled and finely chopped
- 275g plain flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 2 large eggs
- 225ml milk
- 50g goats’ cheese, cut into 5 mm cubes
- 20g parmesan
- 5 tbsp Tracklements Zingy Rosemary Jelly
- small bunch rosemary, broken into 22 small sprigs
- a little butter for greasing
