Rosemary-Corn Muffins

By cnash

In muffins made with cornmeal, the grain's sweetness is a perfect match for rosemary's aromatic intensity.

Ingredients

• Vegetable-oil cooking spray
• 1 cup(s) all-purpose flour
• 1 cup(s) coarse yellow cornmeal
• 1/2 cup(s) sugar
• 1.5 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) finely chopped fresh rosemary, plus leaves for topping
• 1 cup(s) fresh corn kernels (from 2 to 3 ears of corn)
• 2 tablespoon(s) fresh corn kernels
• 1 cup(s) buttermilk
• 1 large egg, lightly beaten
• 1/4 cup(s) canola oil

Details

Servings 24
Adapted from delish.com

Preparation

Step 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.

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. Muffins can be stored in an airtight container for up to 2 days.