3/4 cup milk
3/4 cup golden raisins
1 tbsp chopped fresh rosemary
1/4 cup unsalted butter
1 1/2 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 large egg
8 tbsp goat cheese
Directions
Rosemary, golden rasins, and a creamy goat cheese center make these
muffins taste so special. 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.
DIRECTIONS: =========== 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 12 greased
muffin cups. Place 2 teaspoons of goat cheee 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 degree
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!
* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you
by Karen Mintzias
Servings: 12 servings
Baby Routh's Rosemary Muffins With Goat Chees Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Muffin
The History of Recipes
It is actually possible to trace the history of recipes back into history, in truth as far into history as ancient Egypt, and possibly even further than that. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius tells us how the Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new tastes caused an outbreak in books on cookery, most of which are kept safe in academic collections. During the next few centuries, the wealthy families of Wesstern Europe tried to serve up the most exotic meals, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes common in their social group. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Baby Routh's Rosemary Muffins With Goat Chees recipe.
