| Rosemary Corn Muffins |
Author: Nicole
Ingredients
- 1 cup stone-ground cornmeal
- 1 cup white whole wheat flour or all-purpose flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons rosemary, finely chopped
- 1 cup buttermilk (see note below)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 egg, slightly beaten
- 1 small can of corn, drained
Instructions
- Preheat oven to 400°F.
- Grease three mini-muffin pans (total of 36 muffins).
- Stir dry ingredients (including rosemary) together in a bowl. Then stir in buttermilk, butter and egg and mix gently. Add can of corn and mix.
- Pour batter in prepared mini-muffin pans, set on the middle rack of the oven and bake for 10-12 minutes.
- Cornbread is done when edges are lightly browned and a knife inserted in the center comes out clean.
Notes
* Serve with Goat Cheese Butter.
* Freezes well.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* White whole wheat flour has the same nutritional value as whole wheat flour but is lighter in color and texture. For this recipe you can substitute it 1:1 with regular all-purpose flour. I highly recommend using King Arthur Flour for all of your baking needs.
* Variations: bake in a 9-inch square baking pan for about 20-25 minutes or double recipe and bake in a 9×13 pan for about 30-35 minutes.
* Freezes well.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* White whole wheat flour has the same nutritional value as whole wheat flour but is lighter in color and texture. For this recipe you can substitute it 1:1 with regular all-purpose flour. I highly recommend using King Arthur Flour for all of your baking needs.
* Variations: bake in a 9-inch square baking pan for about 20-25 minutes or double recipe and bake in a 9×13 pan for about 30-35 minutes.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-corn-muffins/