Monday, May 11, 2015

Cheddar Rosemary Corn Muffins

Happy Muffin Monday!

I love this Monday, because it's election day in Rutland so we have the day off!

And I love these muffins too.  It was time to try something a little different - something a bit savory, perhaps.  Something with cheddar cheese and rosemary and corn kernels.  Ohhh yes.

These cheddar rosemary corn muffins were a big hit.  People appreciated the savory change in Muffin Monday, and everyone agreed that they were delicious: soft, moist, flavorful, a little bit sweet... everything you'd want in a good corn muffin.  Add in cheese and rosemary, and what more could you ask for?  Plus when you bake them, your house smells amazing.

Thanks to Missy for the picture, since I forgot to snap one until the Muffin Monday crew were actually eating them!


cheddar rosemary corn muffins
from Two Peas and Their Pod
makes 12 muffins

1 cup all-purpose flour
1 cup coarse ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1/2 cup fresh or frozen corn kernels
1 cup shredded cheddar cheese


1) Preheat the oven to 400 degrees.  Fill a regular-sized muffin pan with paper muffin cups or spray with cooking spray.  Set aside.

2) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary.  Set aside.

3) In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended.  Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined.  Fold in the corn and cheddar cheese.  Divide the batter evenly among the muffin cups.

4 ) Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.  Transfer the pan to a  rack and cool for 5 minutes.  Remove muffins from pan and serve.

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