Rosemary is one of my favorite herbs. I love it's wonderful scent and flavor. I brought my rosemary plant inside and hope to continue growing it inside this winter. In the meantime, just in case it doesn't like the indoors, I am trying to use as much as I can.
I love corn bread or corn muffins. This recipe takes corn muffins to a whole new level. The addition of the corn kernels adds depth and the rosemary gives them an earthy fragrance and flavor.
Rosemary Corn Muffins
Recipe Courtesy of Martha Stewart Whole Living
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
1.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.Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
3.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.
Recipe Courtesy of Martha Stewart Whole Living
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
1.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.Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
3.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.
I am linking this to Foodie Friday at Designs by Gollum.
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Well, I didn't want Olive Oyl to win, that's for sure. And Morgan CAN be annoying, so personality-wise, Yigit was a good compromise. Now I have to wait for a repeat so I examine more closely what he did to win!
ReplyDeleteGreat idea to team rosemary with corn bread!
Yum another delicious recipe.
ReplyDeleteThese look fabulous!!
ReplyDeleteOh my I bet these are fabulous!!
ReplyDeleteThey look fantastic! I can just smell the rosemary!
ReplyDeleteRosemary is one of my favorite herbs too. I also brought my plant indoors for the winter, but unfortunately I don't think it's going to make it. I cut a huge bunch from it before I brought it in though and it's still doing well in the fridge, so hopefully it'll get me through Thanksgiving.
ReplyDeleteI'm out of and have never heard of that show! Even at that, you make me laugh. Isn't it funny how we have our favorites. These muffins sounds really rustic and would pair well with so many earthy soups right now. Thanks for sharing the recipe. Have a really Happy Thanksgiving, Julie!
ReplyDeleteThese look wonderful; rosemary is one of my favourites; this year I froze some and really delighted with it intead of that dry one from the store. Sorry I didn't see the show.
ReplyDeleteI've decided to make some corn muffins for Thanksgiving and after reading your post, I'm going to try adding some fresh rosemary! What a great combination~
ReplyDeleteI love corn muffins and my husband loves Rosemary so these sound like a happy marriage. My Rosemary plant is five years old and it is left outside through the winter with no problem even in last years 75+ inches of snow.
ReplyDeleteI love rosemary and corn muffins...this is a match made in heaven for me!
ReplyDelete