Baby Routh's Rosemary Muffins with Goat Cheese

Title:
Baby Routh's Rosemary Muffins with Goat Cheese

Yield:
12 Servings

Categories:
Bread,
Herbs




Ingredients:





   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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip