Preheat oven to 350°. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often, 2 minutes or just until it begins to steam; remove from heat. Add butter; stir until butter melts. Cool completely. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together egg and milk mixture until well blended; add to flour mixture, stirring just until moistened. Spoon one-third of batter into 1 lightly greased 12-cup muffin pan; add 2 tsp. goat cheese to each muffin cup. Spoon remaining batter over goat cheese, filling each cup two-thirds full. Bake at 350° for 20 to 24 minutes or until golden brown. Cool in pan on a wire rack 3 minutes. Remove from pan.
From Stop and Smell the Rosemary by the Junior League of Houston.
Make these at your own risk! Half way through the first mouth full at lunch, three people had asked for the recipe, and my husband "suggested" I make a second batch for dinner. My son-in-law was too busy eating to critique them, but did manage several "yum" noises. And the recipe is easy. Just allow at least 5 extra minutes for baking, depending on your oven. Be prepared to be a star!