Ingredients

• 1 cup crumbled goat cheese (about 4 1/2 ounces uncrumbled)
• 1 tablespoon minced fresh rosemary
• 1/2 cup chopped kalamata olive (or other greek black olives)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons sugar
• 10 tablespoons butter, softened
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 1/2 cups plain yogurt

Instructions

1. Preheat oven to 375 degrees and adjust oven rack to lower-middle position.

2. Prepare the first three ingredients and set aside.

3. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

4. In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.

5. In a separate bowl, whisk mustard and eggs together.

6. Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).

7. Stir the Kalamata olives into the wet ingredients.

8. Stir the goat cheese and the rosemary into the dry ingredients.

9. Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.

10. Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.

11. Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.

12. Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.

13. Cool slightly in the pan, then remove and serve!

14. ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!