Rosemary-Corn Muffins | Whole Living Eat Well
Make these delicious Rosemary-Corn Muffins, combining the warmth of cornbread with the fragrance of rosemary. Perfect as a side or snack!
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Cooking tools:
- Muffin tin
- Paper muffin liners
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
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
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