Bread, MGD
1 tablespoon chopped fresh rosemary
1/4 cup golden raisins
1/4 raisins
1/4 cup currants
3/4 cup milk
4 tablespoons unsalted butter
1 1/2 cups ap flour
1/2 cu sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
4 ounces goat cheese (8 tablespoons)
or 4 ounces cream cheese cut into 3/4
inch cubes
Preheat oven to 350F. 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 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.
: I used fromage blanc.
I didn't have golden raisins so I just omitted this ingredient but continued with the recipe. I think the combination of black raisins and currents is really very nice. Much better than raisins alone.
Don't worry if the milk mixture gets a bit funky looking. It smooths out with the addition of the butter and works fine in the recipe.
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