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Rosemary & Goat Cheese Muffins

  • Cooking Time: 20 minutes
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  • 1 egg
  • 1⁄2 cup milk
  • 1 tablespoon fresh rosemary
  • minced 1⁄4 cup butter
  • 1 1⁄2 cups sifted flour
  • 2 tsp. baking power
  • 1⁄2 cup sugar
  • 1⁄2 tsp. salt
  • 1⁄2 cup Craisins
  • 4 oz. Mill Hill Creamery Coach Farms Goat Cheese


  1. Preheat over to 350 degrees F.
  2. Grease bottoms of muffin pans or use paper liners
  3. Simmer the milk, cranberries and rosemary in a small saucepan for 2 minutes. Remove from heat and stir in the butter until melted. Cool.
  4. Beat the egg into the milk and craisin mixture.
  5. Sift the flour and then measure.
  6. Add the sugar, baking powder and salt to the flour and sift again.
  7. Make a well in the center of the dry ingredients and add the liquid ingredients all at once
  8. Stir just enough to moisten the dry ingredients. No extra strokes! (to avoid toughness and tunnels)
  9. Fill 12 muffin cups about 1/3 full with the batter. Place about 3⁄4 tablespoon of cheese in the center of each muffin, then cover with the remaining batter.
  10. Bake approximately 20 minutes until brown and springy in the center.
  11. Serve muffins hot or cold.


Thanks to Sue Adams for this recipe.