Corn Muffins Rosemary
Nb persons: 0
Yield: 24
Preparation time:
Total time:
Source:
| * 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.
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