Baby Routh's Rosemary Muffins with Goat Cheese (Healthier Version)
Submitted by pbutter72
Whole wheat rosemary muffins with tangy goat cheese centers and golden raisins. Lighter than the classic version but still packed with herbal flavor for brunch or dinner sides.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minAll the flavor of the original with a healthier spin.
These muffins swap butter for canola oil and use whole wheat flour for extra fiber and a nutty, hearty crumb. Fresh rosemary still simmers with milk and golden raisins, infusing every bite with herbal sweetness. The surprise goat cheese center melts into a creamy pocket of tang.
Perfect alongside grilled lamb chops, roasted chicken, or as part of a brunch spread with fresh fruit and yogurt.
Kitchen Tips
- Let the rosemary milk mixture cool completely before mixing
- Whole wheat flour makes these heartier, use all-purpose if you prefer lighter texture
- Substitute cream cheese if goat cheese isn’t available
- Store in an airtight container for up to 3 days
Ingredients
Directions
Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, stir in oil. 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 ⅓ 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℉ (180℃) F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a ¾ inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
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