of years ago, I mentioned that I don't make muffins often. That was in August
2013 and I honestly haven't made a muffin since... until this week.
to the last time, the muffin recipe comes from my Aunt Rae.
Sultana and Rosemary muffins were always my favorite, although I never said no
to her rhubarb muffins, either. Okay, I never said no to any
of her muffins.
remember the day when we were on the phone planning my visit from Albany, New
York, to her home in Saxton's River, Vermont - a short two hour drive.
that I love to cook, she was always on the lookout for unique and unusual
things to make for me. I can hear her voice now: "Say, David, I found a
recipe for muffins with rosemary but I can't find fresh rosemary in the store.
Can you bring some with you?"
think she was making them for shock value. Herbs in a sweet dish? Who'd have
heard of such a thing? Especially in her generation, before celebrity chefs
began vying for the oddest possible combinations.
up loving them, as did I - and Mark was an instant devotee. There always seemed to be a batch of
them in her freezer, even up until the day she died.
them - and her Blueberry Muffins
- for a staff meeting. There were many
requests for the recipe, so here it is.
and Rosemary Muffins
sultana (golden) raisins
tablespoon finely chopped fresh rosemary
butter, cut into small pieces
cups all-purpose flour
teaspoons baking powder
tablespoon coarse turbinado sugar
oven to 350°F.
Grease a 12-cup muffin tin.
milk, sultana raisins and rosemary in a two-cup glass measure and microwave at
high power (100%) for 1 1/2 to 2 minutes; keep an eye on it, as it can boil
over easily. Let raisins as milk stand an additional two minutes. (This can also be done in a small saucepan. Bring milk and raisins to a simmer, then remove from the heat and let stand 2 minutes.) Add butter,
stirring until melted. Cool to room temperature.
together flour, granulated sugar, baking powder and salt in a large bowl; make a
well in the center. Combine milk mixture and egg, then add to flour stirring
just until moist. Spoon batter into muffin cups and sprinkle coarse sugar
evenly over muffins.
20 minutes or until muffins spring back when lightly touched in the center.
Remove from the pan immediately and cool on a wire rack.
Labels: breakfast, golden raisins, muffins, rosemary, sultanas