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- Rosemary Muffins with Goat Cheese
-
- 1 cup Goat Milk
- 1 cup Golden Raisins
- 1 Tbsp Fresh Rosemary, minced
- 2 oz Butter
- 1 3/4 cup All Purpose Flour
- 1/2 cup Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- pinch White Pepper
- 1 large Egg
- 4 oz Fresh Goat Cheese
- Directions
- Combine the milk, raisins and rosemary in a small saucepan and simmer for 2 minutes. Remove from heat, add butter and stir until melted. Let cool. Combine dry ingredients in a large bowl. Beat the egg into milk and raisin mixture. Add the egg mix to the dry ingredients and mix lightly until the dry ingredients are just moistened. Fill 12 greased muffin cups about 1/3 full with the batter. Place 2 teaspoons of goat cheese in center of batter in each cup. Cover cheese with remaining batter, dividing between each of the muffin cups. Bake approximately 20 minutes in a preheated 350 degree oven until brown and springy in the center. Serve muffins hot or cool.
- Provided by:
- Black Mesa Ranch in Snowflake, AZ
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
DIY Dark Chocolate Almond Bars
Melt cacao butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
Once melted, remove from heat and add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk to thoroughly combine.
Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).
Pour the chocolate into candy molds (if you have them), mini paper cupcake liners, or simply line a baking sheet with parchment paper and pour the chocolate on top. Top with roasted almonds and sprinkle of salt.
Set in the refrigerator or freezer to harden for 30 minutes to 1 hour.
Once completely solid, break or cut into pieces/bars. These can be kept at room temperature for serving. But for best freshness, store chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks, or the freezer for 1-2 months.
Notes
*If you can't find cacao butter, you can try to sub coconut oil (1 cup (240 ml) coconut oil per 1 cup (218) g cacao butter). However, I did find it to make the texture and mouth feel more oily and a couple of readers have suggested it doesn't mix as well with the maple syrup. In this way, I highly recommend using cacao butter.
*If your almonds are raw, roast on a baking sheet at 350 degrees F (176 C) for 8-12 minutes, or until fragrant and slightly golden brown.
