I love to stuff food with other food. It’s so fun to try and figure out exactly how that can be done. These turned out beautifully, but if you would rather not eat stuffed muffins, you can always serve the goat cheese mixture as a spread.
1 head of garlic
1-2 tbs olive oil
6 tbs of butter
1 cup of chopped fresh spinach
1/4 cup of onion, chopped
2 1/2 cups of flour
3 tbs baking powder
1/2 tsp salt
2 tbs rosemary, minced
1 1/3 cup whole milk
1/4 cup oil
5 oz goat cheese
1/4 cup chopped tomatoes
salt and pepper to taste
Makes 12 muffins
Preheat oven to 400. If you have never roasted garlic before, it’s time you start. I love roasted garlic so much, its great to add to so many recipes or just use as a spread on toast. Plus, it smells amazing. Start by chopping off the top of the garlic to expose the cloves inside. Put him on a sheet of aluminum foil and pour about 1-2 tbs of olive oil over him, salt and pepper.
Close the foil into a tight package, put in a baking dish and cook for about 30-40 minutes or until garlic is soft.
While the garlic is roasting, heat the butter in sauce pan over medium heat until melted and bubbly. Add the onions and the spinach and saute until onions are translucent and spinach is soft. Allow to cool
in a large bowl, add the flour, salt, rosemary and baking powder and whisk until well combined. make a well in the center. In another bowl, add the eggs, milk and oil. Once your garlic is done cooking and you have allowed him to cool a bit. Squeeze the garlic into the liquids bowl and break up the pieces as much as you can. Make sure that the papery skin doesn’t make it into the bowl. Stir the wet ingredients until well combined. Add the wet ingredients and the butter/spinach mixture to the well you made in the dry ingredients and still until combined, but don’t over mix. Add the batter to a greased muffin tin until each well is about 2/3 full.
In a small bowl, add the goat cheese, tomatoes, salt and pepper.
Mix until combined and then form balls with your hands using about 2 tsp of the cheese mixture.
Add the cheese balls to the middle of the batter filled muffin tin, press down slightly.
Put the muffin tin in the refrigerator and allow to chill for 15 minutes.
Bake at 400 degrees for 18-20 minutes.