Rosemary Muffins

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

    Canola oil

tools required




preparation method

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.

Serving Suggestions

    Serve with melted chocolate sauce.

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