These little muffins are full of flavor. Rosemary gives them a lovely taste and goes well with the goat cheese, which keeps them moist. And the cornmeal lends a nice texture. The tops are brushed with butter and sprinkled with Parmesan cheese.
It’s actually biscuit dough, not muffin batter. There’s no egg in them and they get mixed up like a biscuit. But since I baked them in mini muffin pans, I went with muffin in the title.
I based this recipe on another Goat Cheese Biscuit recipe. But I wanted to dress it up a little by adding rosemary. And the cornmeal brings and extra something too.
McCormick Rosemary Leaves is the main flavor ingredient. Rosemary is a strong flavor, but it blends so well with other holiday recipes. These little muffins would be perfect as part of an appetizer line up. But they’d be equally as good standing in for the rolls on your holiday dinner table.
Here’s what you’ll need to make them:
We loved these muffins! The outside is crisp and browned, which adds so much to the taste. I skipped muffin liners and heated the muffin tin in the oven while the other ingredients were prepped.
Rosemary Goat Cheese Cornmeal Mini Muffins - party appetizer or dinner side dish
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 Tbs. baking powder
- 1 tsp. salt
- 5 Tbs. butter softened
- 2 oz crumbled goat cheese
- 1 1/2 tsp. McCormick rosemary leaves crumbled
- 1 1/2 cups milk
- 3 Tbs. melted butter
- 1/4 cup shaved or shredded Parmesan
- Place the muffin pan in the oven to heat at 450 degrees while you prep the dough.
- Combine flour, cornmeal, baking powder and salt in a large bowl.
- Cut the butter into the flour with a fork or pastry blender.
- Stir in goat cheese and rosemary.
- Add the milk, stirring by hand. Work it over till the dough thickens up a bit.
- Pull the pan from the oven and spray with cooking spray.
- Spoon the dough into the pans.
- Bake for about 8 minutes.
- Pull the biscuits out of the oven and brush with melted butter and sprinkle with Parmesan.
- Bake another minute or two.
- Brush with melted butter again before serving.
I made 24 mini muffins, plus a 6″ skillet for a larger muffin/biscuit. You can also bake several ramekins for larger muffins. Or use a regular sized muffin tin.
If you’re looking for more ideas for combining flavors and finding new recipes, be sure to check out McCormick.com/FlavorPrint.
Disclosure: This post is sponsored by McCormick. I have been compensated for my time, but all opinions are my own.