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