Baby Routh's Rosemary Muffins with Goat Cheese

• 3/4 cup milk
• 1/2 cup sugar
• 3/4 cup golden raisins
• 2 teaspoons baking powder
• 1 tablespoon rosemary leaves chopped fresh
• 1/4 teaspoon salt
• 1/4 cup butter, unsalted
• 1 large eggs
• 1 1/2 cups flour, all-purpose
• 8 tablespoons goat (chevre) cheese

1. Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes.
2. Remove from heat, add butter and stir until melted.
3. Let cool.
4. Mix dry ingredients in a large bowl.
5. Beat egg into cooked milk mixture.
6. Add to dry ingredients and mix lightly just until dry ingredients are moistened.
7. Spoon 13 of the batter into 12 greased muffin cups.
8. Place 2 teaspoons of goat cheee in center of batter in each cup.
9. Cover cheese with remaining batter, dividing among each of the muffins.
10. Bake approximately 20 minutes in a preheated 350F (180C) F oven, or until brown and springy in the center.
11. Serve muffins hot or cool.
12. If desired, a 3/4 inch cube of cream cheese may be substituted for goat cheese.
13. Without cheese, muffins are still delicious!

milk, sugar, golden raisins, baking powder, rosemary, salt, butter, eggs, flour, goat

Taken from recipeland.com/recipe/v/baby-rouths-rosemary-muffins-go-3749 (may not work)