Fresh Rosemary Muffins
  • 3/4cup whole organic milk
  • 1/2cup organic golden raisins
  • 1/4cup organic raisins
  • 1tablespoon fresh rosemary, chopped
  • 1/4cup organic butter
  • 1 1/2cups sprouted organic sorghum flour
  • 1/2cup organic sugar
  • 2teaspoons aluminum-free baking powder
  • 1/4teaspoon sea salt
  • 1large organic egg, lightly beaten
  • 4ounces goat cheese
  1. Preheat oven to 350 degrees.
  2. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often for 2 minutes or just until it begins to steam. Remove from heat. Stir in butter until it melts. Cool completely.
  3. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.
  4. Stir the egg into the milk mixture until well blended. Add to the flour mixture, stirring just until moistened.
  5. Spoon 1/3 of batter into each cup of a lightly greased 12-cup muffin pan. Add 2 teaspoons of goat cheese to each cup. Spoon remaining batter evenly over goat cheese in each cup.
  6. Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes, then remove muffins from pan.