| 1 | Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. |
| 2 | 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. |
| 3 | Directions: =========== simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. |
| 4 | Remove from heat, add butter and stir until melted. |
| 5 | Let cool. |
| 6 | Mix dry ingredients in a large bowl. |
| 7 | Beat egg into cooked milk mixture. |
| 8 | Add to dry ingredients and mix lightly just until dry ingredients are moistened. |
| 9 | Spoon 1/3 of the batter into 12 greased muffin cups. |
| 10 | Place 2 teaspoons of goat cheee in center of batter in each cup. |
| 11 | Cover cheese with remaining batter, dividing among each of the muffins. |
| 12 | Bake approximately 20 minutes in a preheated 350 °F oven, or until brown and springy in the center. |
| 13 | Serve muffins hot or cool. |
| 14 | If desired, a ?inch cube of cream cheese may be substituted for goat cheese. |
| 15 | Without cheese, muffins are still delicious! * |
