Baby routh's rosemary muffins with goat chees

 
               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
  
 
 
                    - - - - - - - - - - - - - - - - - -