Rosemary-Cream Cheese Muffins

By Joan Wagner

¾ C. Milk

¾ C. golden raisins

1 T chopped rosemary leaves ( from our backyard on Bonnycastle Ave.)

¼ Cup unsalted butter

1 ½ C. flour

½ C. Sugar

2 t. baking powder

¼ t salt

1 large egg (BRFM vendor, Dreamcatcher Farm, Little Mount, KY)

12 ½ cubes cream cheese

Simmer milk, raisins, and rosemary in a small pan for 2 minutes.

Remove from heat and add butter. Stir until melted, then let cool

Mix dry ingredients in a large bowl. Whisk egg into milk mixture, then add wet ingredients to dry, mixing lightly ‘till moistened.

Spoon one T. of butter into each of 12 greased muffin cups. Place a cube of cream cheese in each. The cover with remaining batter.

Bake 30 minutes at 325 degrees or ‘til brown and springy in center.