From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.


  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup golden raisins
  • 1/4 cup raisins
  • 1/4 cup currants
  • 3/4 cup milk
  • 4 tablespoons unsalted butter
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 4 ounces goat cheese (8 tablespoons), or 4 ounces cream cheese, cut into 3/4-inch cubes


    Preheat oven to 350 degrees.  Lightly grease a muffin pan.  Combine rosemary, raisins, currants, and milk in a small saucepan.  Simmer 2 to 4 minutes.  Remove from heat.  Add butter and stir until melted.  Let cool.  (To cool quickly, place pan in refrigerator about 10 minutes.)  Combine flour, sugar, baking powder, and salt in a large bowl.  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 batter into muffin cups.  Place 2 teaspoons goat cheese or one 3/4-inch cube cream cheese in center of batter, dividing among cups.  Top with remaining batter.  Bake 20 minutes, or until golden brown and springy in centers.  Muffins can be served hot or at room temperature.

    YIELD:  1 dozen muffins

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