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Title: Baby Routh's Rosemary Muffins with Goat Cheese
Categories: Bread Herb
Yield: 12 Servings
| 3/4 | c | Milk |
| 3/4 | c | Golden raisins |
| 1 | tb | Chopped fresh rosemary |
| 1/4 | c | Unsalted butter |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | lg | Egg |
| 8 | tb | Goat cheese |
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad.
DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted. Let cool.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened. Spoon 1/3 of the batter into 12 greased muffin cups. Place 2 teaspoons of goat cheee in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins. Bake approximately 20 minutes in a preheated 350 degree F oven, or until brown and springy in the center.
Serve muffins hot or cool. If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you by Karen Mintzias
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