1750 Inn at Sandwich Center on Cape Cod

Rosemary-Roasted Corn Muffis: Bread

Servings: 12

Prep time:20 min

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

Step 1:

Preheat oven to 375 degrees. Spray muffin tins with cooking spray (I use Pam)

Step 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.

Step 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.

Step 4:

Enjoy!