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Rosemary Muffins with Goat Cheese
Combine the milk, raisins and rosemary in a small saucepan and simmer for 2 minutes. Remove from heat, add butter and stir until melted. Let cool. Combine dry ingredients in a large bowl. Beat the egg into milk and raisin mixture. Add the egg mix to the dry ingredients and mix lightly until the dry ingredients are just moistened. Fill 12 greased muffin cups about 1/3 full with the batter. Place 2 teaspoons of goat cheese in center of batter in each cup. Cover cheese with remaining batter, dividing between each of the muffin cups. Bake approximately 20 minutes in a preheated 350 degree oven until brown and springy in the center. Serve muffins hot or cool.
