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A fluffy muffin with a touch of fresh rosemary makes the perfect tea time snack.
A light and sweet snack meant for all people of all ages.
Vegetable-oil cooking spray
All-purpose flour: 1 cup
Cornmeal: 1 cup
Sugar: ½ cup
Baking powder: 1 and ½ teaspoon
Baking soda: ¼ teaspoon
Finely chopped fresh rosemary, plus leaves for topping:1 teaspoon
Fresh corn kernel: 1 cup
Corn kernels: 2 tablespoon
Buttermilk: 1 cup
1 large egg
To make the muffins, the oven should be preheated upto 375 degrees. Take a muffin tray and coat each mould with vegetable oil. In a bowl, add flour, baking powder, oatmeal, rosemary, salt and corn.
Combine buttermilk, oil and egg in a bowl and mix them well. Add flour and continue stirring till all the ingredients combine properly.
In the mould add the batter. Top the batter with corn and rosemary. Bake the muffins till the golden brown. Cook for 15-17 minutes. Check the muffins with the help of the toothpick to make sure the center is cooked. Once the muffins are cooked thoroughly set aside for 5 minutes and serve once they are warm.
Serve with melted chocolate sauce.