Rosemary Muffins With Goat Cheese

Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted. Let cool.

Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened.

Spoon 1/3 of the batter into greased muffin cups. Place 2 teaspoons of goat cheese in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins. Bake approximately 20 minutes in a preheated 350 degrees F oven, or until brown and springy in the center.

Serve muffins hot or cool. If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!

Recipe Source: "The Herb Garden Cookbook," by Lucinda Hutson