The rosemary just makes these muffins so much more than corn muffins. And while they are pointy, they're worth it. Plus chili usually doesn't add up to too many points when you add as many veggies in as I do. This time I even threw in some mushrooms I had left over. Yum!
Inspiration: Dorie Greenspan's Baking from My Home to Yours
Rosemary Corn Muffins
- 1 cup all-purpose flour
- 1 cup corn meal
- 1 teaspoon baking soda
- 2 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 pinch nutmeg
- 1/4 cup sugar
- 1 tablespoon rosemary, finely chopped
- 3 tablespoons butter, melted and cooled
- 1 egg
- 1 egg yolk
- 3 tablespoons canola oil
- 1 cup buttermilk
- 1 cup baby corn ears
Preheat oven to 400 degrees and prep muffin tin with either cooking spray or liners.
Mix dry ingredients together. If you'd like more rosemary flavor, mix rosemary and sugar and rub together with your fingers. Set aside.
Whisk wet ingredients together (leave corn out) and pour into dry ingredients. Whisk or stir together with a spatula. Don't overstir and don't worry about lumps! Once everything is combined fold in the corn.
Fill muffin tin and bake for 15-18 minutes or until the tops are golden brown. Let cool on a wire rack and enjoy with a nice bowl of chili!