Recipe - Baby Rouths Rosemary Muffins With Goat Cheese

Three fourths cup Milk
Three fourths cup Golden raisins
1 tablespoon Chopped fresh rosemary
One fourth cup Unsalted butter
1 One half cup Allpurpose flour
One half cup Sugar
2 teaspoon Baking powder
One fourth teaspoon Salt
1 lg Egg
8 tablespoon 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: =========== 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 3/4inch 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