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Rosemary-Corn Muffins- Whole Living Eat Well

Rosemary-Corn Muffins- Whole Living Eat Well

Elevate your classic cornbread with these fragrant Rosemary-Corn Muffins. The combination of cornmeal and fresh rosemary creates a savory, aromatic flavor, making these muffins a perfect side for soups, stews, or a delicious snack on their own. Easy to prepare, these muffins bring warmth and comfort to any meal.

Rosemary-Corn Muffins

Rosemary-Corn Muffins

Course: Sides, SnacksCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

180

kcal

Ingredients

  • Vegetable-oil cooking spray

  • 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

  • Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper muffin liners.
  • Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, sugar, and chopped rosemary.
  • Prepare the Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, and egg until fully combined.
  • Combine and Mix: Pour the wet ingredients into the dry ingredients. Stir just until combined—be careful not to overmix.
  • Bake the Muffins: Spoon the batter evenly into the prepared muffin tin. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.

These Rosemary-Corn Muffins are a delightful twist on traditional cornbread, with their subtle rosemary fragrance and light texture. Serve them alongside your favorite meal or enjoy them as a savory snack.