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Topic: Rosemary Corn Muffins  (Read 1097 times)
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« on: December 08, 2016 07:57:17 AM »

I modified a Martha Stewart recipe based on what I had on hand. They are fantastic.

Dry mix...
1 C all purpose flour
1 C blue cornmeal
1/2 C sugar
1  1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp pink salt, fine
1 tsp dried rosemary, ground fine
1/2 C fresh black raspberries, chopped

Wet mix...
1 C buttermilk (I soured a cup of Kalona whole milk with cream, with a tsp of Braggs apple cider vinegar)
3 small fresh farm eggs (equals one store egg) beaten
1/4 C coconut oil

Preheat to 375. Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Combine wet and dry. Fills 12 standard muffin cups.

Alternative: Add raspberries last, folding in gently. This keeps the raspberries more intact and doesn't disperse the flavor throughout the mix.

Bake 15-17 minutes.
« Last Edit: December 13, 2016 07:14:36 AM by rockingbearranch » THIS ROCKS   Logged
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« Reply #1 on: December 08, 2016 08:55:01 AM »

These look great! Thanks for the recipe
« Last Edit: December 08, 2016 08:55:24 AM by lindyv321 » THIS ROCKS   Logged

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« Reply #2 on: December 08, 2016 11:36:47 AM »

These sound delicious!

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« Reply #3 on: February 04, 2017 09:16:29 AM »

I can almost taste them now.... I wish! They sound just wonderful!!

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« Reply #4 on: February 26, 2017 05:04:05 PM »

oOoooOoo. These sound absolutely fantastic! I love rosemary and the berries addition sounds like a great combo. I wouldn't have thought to add them to a cornmeal muffin.

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