Makes 9 muffins
Preparation time: 10 minutes
Oven temperature: 180°C
Baking time: 20 minutes

• 500ml cake flour
• 15ml baking powder
• 5ml salt
• 1 extra large egg
• 200ml milk
• 1 onion, chopped
• 1 garlic clove, bruised
• 15ml butter
• 50g goat’s milk cheese, crumbled
• 4 sun-dried tomatoes, chopped
• 10ml fresh rosemary, chopped

1 Sift the cake flour, baking powder and salt together. Whisk egg and milk together and add the mixture to the dry ingredients. Stir to combine.
2 Sauté the onion and garlic in butter until soft and glossy and allow to cool. Add the mixture to the muffin batter together with the goat’s milk cheese, sun-dried tomatoes and rosemary. Stir to combine. Spoon the batter into a greased muffin pan and top each one with a slice of sundried tomato and a rosemary sprig. Bake in a preheated oven for about 20 minutes or until risen and done.

Words and image: Home magazine