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Baby Routh’s Rosemary Muffins With Goat Cheese

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Herbs 12 Servings

INGREDIENTS

3/4 c Milk
3/4 c Golden raisins
1 T Chopped fresh rosemary
1/4 c Unsalted butter
1 1/2 c All-purpose flour
1/2 c Sugar
2 t Baking powder
1/4 t Salt
1 Egg
8 T Goat cheese

INSTRUCTIONS

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: =========== 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!  Source: The
Herb Garden Cookbook, by Lucinda Hutson * Typed for you by  Karen
Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 26.9mg
Sodium: 144.8mg
Potassium: 113.8mg
Carbohydrates: 28.5g
Fiber: <1g
Sugar: 14.5g
Protein: 3g


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