Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted.
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 1/3 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 2 minutes in a preheated 35 degree F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a 3/4-inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
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