Fresh Rosemary Muffins

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

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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

  1. 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.
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