Rosemary-Roasted Corn Muffis

Bread
Cook time: 20 min
Servings: 12

Ingredients

  • 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 Minced fresh rosemary
  • 1 cup Roasted corn kernels
  • 1 cup Fat Free Buttermilk
  • 1 Egg, slightly beaten
  • 1/4 cup Canola oil
  • Vegetable-oil cooking spray

  1. Preheat oven to 375 degrees. Spray muffin tins with cooking spray (I use Pam)
  2. Whisk together dry ingredients including rosemary. Stir in corn kernels. Combine buttermilk, egg, and oil in a small bowl and then add to flour. Stir just until combined. Spoon batter into muffin cups. Optional-sprinkle with minced rosemary.
  3. Bake 15 to 18 minutes or until tops are golden and a toothpick inserted into center of muffins comes out clean. Let cool in tin or on a wire rack.Serve warm or at room temperature. Muffins can be stored in an airtight container for several days or frozen for up to two months.
  4. Enjoy!

1750 Inn At Sandwich Center

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