Baby Routh's Rosemary Muffins with Goat Cheese
Submitted by carriebwalsh
Savory rosemary muffins with molten goat cheese centers and plump golden raisins. The herb-studded, barely sweet crumb pairs with wild game, lamb, or holiday brunch spreads.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese aren’t your typical breakfast muffins.
Fresh rosemary simmers in milk with golden raisins, infusing the batter with herbal aromatics before you even mix it. When you bite through the tender crumb, you hit a pocket of warm, tangy goat cheese that melts on your tongue.
The sweet raisins play beautifully against the savory herb and creamy cheese. Serve them warm alongside roasted lamb, venison, or pork tenderloin, or pile them in a basket for a festive brunch table.
Pro Tips
- Use fresh rosemary, not dried, for the best flavor
- Let the milk mixture cool completely before adding eggs to prevent scrambling
- Cream cheese works well if you can’t find goat cheese
- Make ahead and reheat for 30 seconds in the microwave
Ingredients
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 ⅓ 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℉ (180℃) F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a ¾ inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
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