21 Mar {Recipe Redux} Savory Rosemary and Goat Cheese Muffins

This month’s Recipe Redux challenge was “Green with Herb Envy”. In an effort to dream up a recipe using a fresh green herb in a nontraditional way, my mind went back 15 years to a garage sale cookbook that featured rosemary and goat cheese muffins. I’d never had such a combination before and I remember being quite apprehensive about making -and then eating-such a savory muffin. My fears were quickly contained as a bite into the muffin revealed a flavor so unique, so creamy, earthy and sweet-all at the same time.  I no longer have that cookbook, but the combination of the flavors will never leave my mind.

 Savory Rosemary, Goat Cheese and Golden Raisin Muffins

Ingredients

• 2 large eggs
• 1 cup skim milk
• 2 T plain nonfat greek yogurt
• 1/2 cup golden raisins
• 1 2/3 cup whole wheat pastry flour
• 1 T baking powder
• 1/2 teaspoon salt
• 1.5 T rosemary, finely chopped
• 2/3 cup goat cheese

Directions
Preheat oven to 400 degrees F. Prepare a muffin tin with cooking spray.

In a measuring cup or medium bowl, combine the eggs, milk, and yogurt together. Whisk together until evenly combined. Drop in raisins. Set aside. (This step can be done the night before, and allowed to sit in the refrigerator together overnight).

In a medium bowl, sift together the flour, baking powder, and salt.

In three additions, add the milk mixture to the dry ingredients with a spatula. Stir gently after each addition, being careful not to over-mix.

Gently fold in the rosemary and goat cheese into the mixture.

Scoop out the batter into the muffin tin and bake for 10 – 12 minutes, or until a toothpick inserted comes out clean.

Yield: 18 muffins

Many thanks to Kimberly or Kimberly’s Treats for her baking and recipe testing skills!