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Baby Routh's Rosemary Muffins with Goat Cheese

Baby Routh's Rosemary Muffins with Goat Cheese Baby Routh's Rosemary Muffins with Goat Cheese Baby Routh's Rosemary Muffins with Goat Cheese 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.













Trans-fat Free, Low Sodium


¾ cup milk
½ cup sugar
¾ cup golden raisins
2 teaspoons baking powder
1 tablespoon rosemary leaves
chopped fresh
¼ teaspoon salt
¼ cup butter, unsalted
1 large eggs
1 ½ cups all-purpose flour
8 tablespoons 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!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 21437% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 132mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 1%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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