Rosemary-Corn Muffins Recipe

Rosemary-Corn Muffins Recipe

How To Make Rosemary-Corn Muffins

The aroma and flavor of the rosemary balance the sweetness of these corn muffins. Breakfast just got more interesting with this recipe.

Preparation: 10 minutes
Cooking: 17 minutes
Cool Time: 5 minutes
Total: 32 minutes

Serves:

Ingredients

  • vegetable oil cooking spray
  • 1cupall purpose flour
  • 1cupcoarse yellow cornmeal
  • ½cupsugar
  • tspbaking powder
  • ¼tspbaking soda
  • ¼tspsalt
  • 1tspfresh rosemary,finely chopped
  • 1cupfresh corn kernels
  • 2tbspfresh corn kernels
  • 1cupbuttermilk
  • 1large egg
  • ¼cupcanola oil

Instructions

  1. Preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with cooking spray.

  2. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.

  3. Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

  4. Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake for 15 to 17 minutes, until tops are golden and a toothpick inserted into centers comes out clean.

  5. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.

  6. Muffins can be stored in an airtight container for up to 2 days.

Nutrition

  • Calories: 99.78kcal
  • Fat: 3.33g
  • Saturated Fat: 0.35g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.96g
  • Polyunsaturated Fat: 0.88g
  • Carbohydrates: 15.63g
  • Fiber: 0.57g
  • Sugar: 5.00g
  • Protein: 1.84g
  • Cholesterol: 8.16mg
  • Sodium: 83.26mg
  • Calcium: 35.64mg
  • Potassium: 51.69mg
  • Iron: 0.63mg
  • Vitamin A: 6.32µg
  • Vitamin C: 0.11mg
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