Mini Rosemary Corn Muffins

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Posted by Erika Pitera on July 9, 2008

This recipe is a slight adaptation from Martha Stewart's Everyday Food - Mini Cornbread Puddings. I'll be honest - every time I see a recipe for some sort of cornbread or corn muffins, I simply have to try it. It's just about the only baked good I have no willpower for. For others, it's chocolate, but for me, I love cornbread. I decided to do a variation on the standard cornbread, however, by adding rosemary. I think the flavor combination is outstanding, but these mini muffins are delicious without the herb, too. Not to mention they're quite cute and dainty. I also really recommend using silicon baking cups because they make cleanup so simple. If you like moist, flavorful corn muffins, this is the recipe for you. Mini Rosemary Corn Muffins

Mini Rosemary Corn Muffins

Ingredients ~
1/2 cup whole wheat flour
1/2 cup plain yellow cornmeal
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 1/4 cup corn kernels (if frozen, thawed slightly and patted dry)
1-2 tablespoons of finely chopped fresh rosemary (optional)

Preparation ~
Preheat oven to 425°. Arrange 12 - 24 silicon muffin cups (these are great for easy clean up, but certainly regular muffin cups will do) on a baking sheet and set aside.

In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.

Next, whisk together egg, sour cream, corn and rosemary. Then mix with flour mixture until smooth - but don't overmix. All I needed was a wire whisk.

Spoon the batter into the silicon cups and bake until the tops have just begun to brown and a toothpick inserted in the center of a muffin comes out clean - about 12 to 15 minutes.

Let stand for about 5 minutes then transfer to a cooling rack. Once the muffins are completely cool, you can transfer them to storage (since they're moist, you're best off with an airtight container).