pat's Recipe

Rosemary Corn-Muffins

Category: Muffins

vegetable-oil cooking spray
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 tsp baking powder
14 tsp baking soda
1/4 tsp salt
1 tsp finely chopped fresh rosemary, plus
leaves for topping
1 cup plus 2 Tbsp fresh corn kernels (2 to
3 ears of corn)
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup canola oil

Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
Combine buttrmilk, egg and oil in a small bowl. Add to flour mixture, and stir until just combined.
Spoon batter into muffin cups, filling 3/4 full. Top with remaining 2 Tbsp corn and the rosemary leaves. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15-17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temp. Muffins can be stored in an airtight container for up to 2 days.

makes 2 dozen