Baby routh's rosemary muffins with goat cheese
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Baby routh's rosemary muffins with goat cheese
  Rosemary    Muffins    Goat    Cheese    Herbs  
Last updated 6/12/2012 1:05:42 AM. Recipe ID 30808. Report a problem with this recipe.
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      Title: Baby routh's rosemary muffins with goat cheese
 Categories: Breads, Herbs
      Yield: 12 Servings
 
    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
 
  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




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Recipe ID 30808 (Apr 03, 2005)

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