"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, January 24, 2010

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.
Yields: 12 servings
Preparation 20 minutes
Cooking 20 minutes
Ready In 40 minutes

3/4 cup milk
3/4 cup golden raisins
1 tablespoon rosemary leaves chopped fresh
1/4 cup butter, unsalted
1 1/2 cups flour, all-purpose
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
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 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!

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