Rosemary Corn Muffins

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Since I have been growing rosemary, I am always looking for new ways to incorporate it into recipes.  Adding rosemary to corn muffin batter, proved to be a winner. We ate the muffins with bowls of pumpkin chili, for a perfect autumn dinner.

The garden in October

Potted rosemary, jauntily growing near marigolds, mint, and lantana

How did I do channeling my inner Martha?

Rosemary Corn Muffins

• 1 cup all-purpose flour
• 1 cup coarse yellow cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon finely chopped fresh rosemary
• 1 tablespoon white vinegar and enough skim milk to make one cup (let sit for five minutes)
• 1 large egg, lightly beaten
• 1/4 cup light olive oil

Preheat oven to 375 degrees.
Spray a 12-cup muffin tin with cooking spray.

Mix together flour, cornmeal, sugar, baking powder, baking soda, salt, and rosemary.
Combine milk mixture, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
Spoon batter into muffin cups, filling three-quarters full. You should fill 10-12.
Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes.

Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack.

Adapted from Martha Stewart

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