French goat's cheese mini-log, rosemary and green olive muffins


Snack	Easy	4	40min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
Sift the flour, baking powder and salt into a large bowl.
Beat one egg and whisk it together with the milk.
Fold the mix into the flour.
Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
Arrange your muffin cases in a tray and spoon in the mixture to the top of each case.
Beat the other egg and gently brush the top of each muffin.
Garnish with a small sprig of rosemary Bake for about 20 minutes, or until well risen and golden.
Remove the muffins from the tins and leave to rest for a few minutes before eating!

French goat’s cheese mini-logs are available in good supermarket deli counters and specialist cheese shops.

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75g mild ripe French goat’s cheese mini-log (rind removed)

275g plain flour

1 tbsp baking powder

2 large eggs

250mls milk

1 tsp salt

1 lemon

50g chopped pitted green olives

2 tsp chopped rosemary, plus a little extra for garnish