3 T. butter

1/2 medium-sized red onion, chopped

2 1/4 c. flour

1 1/2 T. baking powder

1/2 t. salt

generous amount of rosemary (~1/4-1/3 c.), removed from stems and coarsely chopped

1 1/2 c. milk

3 T. plain yogurt

3 eggs

4 oz. goat cheese, crumbled.

Preheat oven to 400º F.

In a small saucepan, melt the butter. Add the onion to the melted butter and cook until the onion is translucent.

In a large bowl, mix together the dry ingredients (flour, baking powder and salt). Stir in the rosemary.

In a small bowl, whisk together the milk, yogurt and eggs. Pour the liquid mixture into the dry ingredients and stir until well combined.

Pour muffin batter into muffin tins lined with muffin papers. Sprinkle the tops with the crumbled goat cheese. Bake for 20-25 min. Allow to cool in the pan for 10 min. before transferring them to a wire rack to cool completely.

tablespoon: Savory Mini Muffins With Goat Cheese, Red Onion and Rosemary

Yield: 17 muffins