Fresh Rosemary Muffins

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.