Savory Rosemary & Chevre Muffins

1 2/3 C.all purpose flour
1 T. baking powder
2 large eggs
1 C. whole milk
2 T. sour cream (or plain yogurt)
1 t. salt
2/3 C. fresh chevre (plain or herbed), cut up
½ medium red onion, finely chopped
4 t.fresh rosemary,chopped, +24 tiny sprigs for garnish
1 T. butter, plus some for buttering tins

Melt butter in a small saucepan and saute onion for about 5 minutes. Allow onions to cool.

Pre-heat the oven to 400°F Sift the flour, baking powder and salt into a large bowl.
Beat one egg, then whisk it together with the milk and sour cream. Next, fold all this into the flour until just combined (small lumps okay). Gently fold in the onion, goats' cheese, and chopped rosemary into batter. Spoon batter into greased mini muffin tins until it just about reaches the top.

Beat the second egg with a tablespoon of water and brush each of the muffin surfaces, then insert a small sprig of rosemary in center of each.

Bake about 20 minutes or until risen and just slightly golden.Let cool for two minutes before gently removing to a rack to continue cooling.

Serve warm or room temperature. May freeze and then let defrost at room temperature for two hours before serving. Or reheat briefly in a 350 degree oven.