Baby Routh's Rosemary Muffins with Goat Cheese
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Serve them with wild game, lamb, or pork dishes or with a festive luncheon salad.
goat (chevre) cheese
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!