Name: Rosemary-Corn Muffins
Yield: 2
Ingredients: Vegetable-oil cooking spray -; 1 c. all-purpose flour -; 1 c. coarse yellow cornmeal -; 1/2 c. sugar -; 1 1/2 tsp. baking powder -; 1/4 tsp. baking soda -; 1/4 tsp. salt -; 1 tsp. finely chopped fresh rosemary -; 1 c. fresh corn kernels (from 2 to 3 ears of corn) -; 2 tbsp. fresh corn kernels -; 1 c. buttermilk -; 1 large egg -; 1/4 c. canola oil -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Rosemary-Corn Muffins

1. Vegetable-oil cooking spray -

2. 1 c. all-purpose flour -

3. 1 c. coarse yellow cornmeal -

4. 1/2 c. sugar -

5. 1 1/2 tsp. baking powder -

6. 1/4 tsp. baking soda -

7. 1/4 tsp. salt -

8. 1 tsp. finely chopped fresh rosemary -

9. 1 c. fresh corn kernels (from 2 to 3 ears of corn) -

10. 2 tbsp. fresh corn kernels -

11. 1 c. buttermilk -

12. 1 large egg -

13. 1/4 c. canola oil -

How to cook deliciously - Rosemary-Corn Muffins

1. Stage

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.

2. Stage

Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

3. Stage

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.