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Baby Routh's Rosemary Muffins with Goat Cheese

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, D
    MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 c Milk

    2. 3/4 c Golden raisins

    3. 1 tb Chopped fresh rosemary

    4. 1/4 c Unsalted butter

    5. 1 1/2 c All-purpose flour

    6. 1/2 c Sugar

    7. 2 ts Baking powder

    8. 1/4 ts Salt

    9. 1 lg Egg

    10. 8 tb Goat cheese

    11. 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

    12. 1/3 of the batter into 12 greased muffin cups. Place

    13. 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

    14. 20 minutes in a preheated

    15. 350 degree F oven, or until brown and springy in

    Instructions Jump to Ingredients ↑

    1. 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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