Baby Routh's Rosemary Muffins With Goat Chees

* Exported from MasterCook *

BABY ROUTH'S ROSEMARY MUFFINS WITH GOAT CHEES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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: ÿÿÿÿSimmer 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



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