Rosemary-Corn Muffins
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Martha Stewart Living, September 2007
- Yield Makes 2 dozen
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Ingredients
- 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, plus leaves for topping
- 1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/4 cup canola oil
Directions
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Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. 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 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. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.
Canola oil being unhealthy is a myth. See http://www.snopes.com/medical/toxins/canola.asp.
What could I use in place of the canola oil? I never use canola oil in my cooking as it is very unhealthy.
I'm not a huge cornbread fan, but these muffins are fabulous. I found they're more flavorful with a little more salt than the recipe calls for.