03 June, 2015

Fresh Rosemary Muffins | Stop and Smell the Rosemary

Fresh Rosemary Muffins ingredients (12)
Makes 12
1 Tbsp chopped fresh rosemary
1/4 cup golden raisins
1/4 cup raisins
1/4 cup currants
3/4 cup milk
4 Tbsp unsalted butter
1.5 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 large egg, lightly beaten
4-ozs goat cheese (8 tbsp), or 4-ozs cream cheese, cut into 3/4 inch cubes

Fresh Rosemary Muffins directions
Get ready
Preheat oven to 350ºF. Lightly grease a muffin pan.

Infuse milk
In a small saucepan, combine rosemary, raisins, currants, and milk. Simmer two to four (2 to 4) minutes. Remove from heat. Add butter and stir until melted. Let cool. (To cool quickly, place pan in refrigerator about ten minutes.)

Prepare batter
In a large bowl, combine flour, sugar, baking powder and salt. Mix until combined. Set aside.

Slowly add beaten egg to cooled milk mixture. When combined, add to dry mixture. Mix until dry ingredients are moistened.

Spoon one-third (1/3) of the batter into muffin cups. Place 2 tsp goat cheese (or one 3/4 inch cube cream cheese) in center of batter, dividing among cups. Top with remaining batter.

Bake and serve
Bake in preheated oven until golden brown and springy in centers, about twenty (20) minutes.

Serve muffins hot or at room temperature,according to personal preference.

This Fresh Rosemary Muffins recipe is from the Junior League of Houston, Inc..  Stop and Smell the Rosemary, Recipes and Traditions to Remember (Houston: The Junior League of  Houston, Inc., 1996), 215.

Breakfast and Brunch > Muffins
Quick Breads

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