1. Preheat oven to 400. Spray mini muffin pans with nonstick cooking spray
2. In a large bowl, combine flour, baking powder, rosemary, salt and pepper. Make a well in the center of the mixture
3. In a separate bowl, whisk together milk, sour cream, vegetable oil and egg. Stir in goat cheese. Pour into well in flour mixture, stirring just until moistened (batter will be lumpy). Spoon batter into muffin pans, filling just to top of cups
4. Bake for 18-20 min or until golden brown. Cool in pans for 2 min, remove from pans. Can be frozen in an airtight container for up to 2 weeks.
Makes 2 dozen muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (416g)|
|Recipe Makes: Servings|
|Calories from Fat: 190 (16%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 221.3mg||68 %|
|Sodium 1201.2mg||41 %|
|Potassium 521.8mg||14 %|
|Total Carbohydrate 210.3g||62 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 202.1g|
|Protein 36.8g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1191
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