Baby Routh's Rosemary Muffins With Goat Cheese Recipe

• 3/4 c. Lowfat milk
• 3/4 c. Golden brown raisins
• 1 Tbsp. Minced fresh rosemary
• 1/4 c. Unsalted butter
• 1 1/2 c. All-purpose flour
• 1/2 c. Sugar
• 2 tsp Baking pwdr
• 1/4 tsp Salt
• 1 lrg Egg
• 8 Tbsp. Goat cheese

1. Rosemary, golden brown rasins, and a creamy goat cheese center make these muffins taste so special.
2. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or possibly pork dishes or possibly with a festive luncheon salad.
3. DIRECTIONS: = Simmer lowfat milk, raisins, and rosemary in a small saucepan for 2 min.
4. Remove from heat, add in butter and stir till melted.
5. Let cold.
6. Mix dry ingredients in a large bowl.
7. Beat egg into cooked lowfat milk mix.
8. Add in to dry ingredients and mix lightly just till dry ingredients are moistened.
9. Spoon 1/3 of the batter into 12 greased muffin c.. Place 2 tsp.
10. of goat cheee in center of batter in each c.. Cover cheese with remaining batter, dividing among each of the muffins.
11. Bake approximately 20 min in a preheated 350 degree F oven, or possibly till brown and springy in the center.
12. Serve muffins warm or possibly cold.
13. If you like, a 3/4-inch cube of cream cheese may be substituted for goat cheese.
14. Without cheese, muffins are still delicious!

milk, golden brown raisins, fresh rosemary, butter, allpurpose, sugar, baking pwdr, salt, egg, goat cheese

Taken from cookeatshare.com/recipes/baby-routh-s-rosemary-muffins-with-goat-cheese-72971 (may not work)