Rosemary-Polenta Pumpkin Muffins
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.
Cooking tools:
- Springform pan
- Hand mixer
- Muffin tin
- Cupcake liner
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Cooling rack
- Toothpick
- Plastic wrap
- Airtight container
- Freezer
- Chef's knife
Ingredients
- ¼ cup minced fresh rosemary
- 2 tsp. grated lemon zest
- 2 cups confectioners’ sugar, plus 1 teaspoon
- 1 2/3 cups all-purpose flour
- ½ cup polenta
- 2 tsp. baking powder
- 3 tsp. ground cinnamon
- ¾ tsp. ground allspice
- ¼ tsp. salt
- 4 large eggs
- ¾ cup California Olive Ranch extra virgin olive oil
- ¾ cup pumpkin purée, canned or homemade
- 2 Tbsp. demerara or raw sugar
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