Mini Rosemary Corn Muffins
This recipe is a variation on standard cornbread that uses a bit of fresh rosemary for added flavor. The muffins are moist and delicious and the flavor combination of rosemary and corn is outstanding, but if you’re not a rosemary lover, feel free to leave it out.
- 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)
- 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).