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.
Serves:
Ingredients
- vegetable oil cooking spray
- 1cupall purpose flour
- 1cupcoarse yellow cornmeal
- ½cupsugar
- 1½tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- 1tspfresh rosemary,finely chopped
- 1cupfresh corn kernels
- 2tbspfresh corn kernels
- 1cupbuttermilk
- 1large egg
- ¼cupcanola oil
Instructions
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Preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with cooking spray.
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Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
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Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
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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.
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Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
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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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