Rosemary Corn Muffins Recipe

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 

Preparation

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.

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

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.

Related Video