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
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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