Fresh Rosemary Muffins

Fresh Rosemary Muffins Recipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Spiral-bounds offer a cornucopia of delights for the linen-lined bread basket. Redolent of rosemary, these savory, crowd-pleasing muffins boast a goat cheese filling. From Stop and Smell the Rosemary by the Junior League of Houston.

Yield:

Makes 1 dozen

Recipe from

Southern Living

Ingredients

3/4 cup milk
1/4 cup golden raisins
1/4 cup raisins
1/4 cup currants
1 tablespoon chopped fresh rosemary
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1 large egg, lightly beaten
4 ounces goat cheese

Preparation

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.