Herbed Goat Cheese and Roasted Pepper Muffins

by

Drop

POSTED Fri, 14 August 2015

Serves

12

Total Time

50 MINS

Calories

228

Perfect savory muffins, with fresh chopped rosemary, bits of melty goat cheese, and sweet roasted red peppers in the mix. Chopped walnuts on top add a toasty crunch.

recipe-image

    INGREDIENTS


  • Red capsicum icon
    Red capsicum

    230 g (about 1 ½)

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • All purpose flour icon
    All purpose flour

    220 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    2 teaspoons (about 10 g)

  • Salt icon
    Salt

    3 g (about ½ teaspoon)

  • Fresh rosemary icon
    Fresh rosemary

    6 g (about ¾)finely chopped

  • Egg icon
    Egg

    2 (about 100 g)

  • Buttermilk icon
    Buttermilk

    180 g (about ¾ cup)

  • Sunflower oil icon
    Sunflower oil

    70 g (about ¼ cup)

  • Parmesan cheese icon
    Parmesan cheese

    30 g (about 3 ⅛ tablespoons)grated

  • Hard goat cheese icon
    Hard goat cheese

    100 g (about ½ cup)crumbled

  • Walnuts icon
    Walnuts

    50 g (about ½ cup)finely chopped

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Line a clean muffin pan
  • 3. Place red capsicum on a clean medium roasting dish
  • 4. Drizzle with olive oil
  • 5. Season with salt & pepper generously
  • 6. Roast - 15 min, 190°C
  • 7. Add all purpose flour, baking powder, salt and fresh rosemary to a clean large mixing bowl
  • 8. Season to taste
  • 9. Whisk briefly and set aside
  • 10. Add egg, buttermilk and sunflower oil to a clean medium bowl
  • 11. Whisk until combined
  • 12. Transfer wet ingredients to batter
  • 13. Fold gently until combined
  • 14. Add parmesan cheese and hard goat cheese to the batter
  • 15. Transfer roasted vegetables to batter
  • 16. Fold gently until combined
  • 17. Spoon batter into muffin pan
  • 18. Sprinkle with walnuts
  • 19. Bake until skewer tests clean - 18 min, 190°C

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