Fresh Rosemary Muffins
INGREDIENTS
- 1 tablespoon chopped fresh rosemary
- 1/4 cup golden raisins
- 1/4 cup raisins
- 1/4 cup currants
- 3/4 cup milk
- 4 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 4 ounces goat cheese (8 tbsp), or 4 ounces cream cheese, cut into 3/4 inch cubes
DIRECTIONS
- Preheat oven to 350 degrees. Lightly grease a muffin pan. Combine rosemary, raisins, currants, and milk in a small saucepan.
- Simmer 2 to 4 minutes. Remove from heat. Add butter and stir until melted. Let cool. (To cool quickly, place pan in refregerator about 10 minutes.) Combine flour, sugar, baking powder and salt in a large bowl.
- Mix until combined. Set aside. Slowly add beaten egg to cooled milk mixture.
- When combined, add to dry mixture. Mix until dry ingredients are moistened. Spoon one-third batter into muffin cups.
- Place 2 tsp goat cheese or one 3/4 inch cube cream cheese in center of batter, dividing among cups. Top with remaining batter.
- Bake 20 minutes, or until golden brown and springy in centers.
- Muffins can be served hot or at room temperature.