Goats’ cheese and zingy rosemary jelly mini muffins

Posted on: 20 December 2018 by 50connect editorial

Here's a festive finger food (canapes to posh folk) to serve 22 with deliciously savoury goats' cheese and rosemary jelly muffins.

Goats' cheese and zingy rosemary jelly muffins

Christmas is the time of year when you can show off your canapé skills. Not only is there the big day itself, but also a myriad of parties and gatherings, all calling for a host of tasty pre-dinner or cocktail accompanying treats. Here are two simple ideas to get you started. The Mini Croque Monsieurs can even be prepped the day before and only needs to be popped into the oven when the guests arrive.

Ingredients

  • Knob butter
  • ½ red onion, peeled and finely chopped
  • 275g plain flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 2 large Clarence Court Burford Brown eggs
  • 225ml milk
  • 50g goats’ cheese, cut into 5 mm cubes
  • 20g parmesan
  • 5 tbsp Tracklements Zingy Rosemary Jelly
  • small bunch of rosemary, broken into 22 small sprigs
  • A little butter for greasing

Method

Pre-heat the oven to 200°C/180°C fan/gas mark 6

Grease a mini muffin tin with butter

Melt the butter in a small pan, add the onions and once softened, set aside to cool

Sift the flour, baking powder and salt into a large mixing bowl

In a jug mix 3 tbsp of the Tracklements Zingy Rosemary Jelly until smooth.  Beat in the eggs then add the milk. Fold the milk/egg mixture into the dry ingredients, stirring as little as possible. Gently fold in the softened onions, goats’ cheese and parmesan

Spoon mixture into the mini muffin tin, you can pile the mixture quite high

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.

 

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