How's your week going? I've had a couple of crack-of-dawn photo shoots rescheduled, as the weather just didn't cooperate....but not until we were already at the shoot location. I made these muffins since I had suddenly had some spare time ;) I've had rosemary and orange in a salad dressing, and it turns out this combo works really well in a basic cornmeal muffin. Love it.
Orange & Rosemary Cornmeal Muffins - makes 10-12
1 cup cornmeal
1 cup all purpose flour (I used 1 cup gluten free flour*)
1/4 cup raw sugar
2 teaspoons baking powder
pinch of salt
1/4 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons orange zest
1 tablespoon chopped fresh rosemary
* mix together 6 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour. Store in the fridge in a jar.
Preheat oven to 375f. Line a 12 cup muffin tin with paper liners and set aside.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, oil, and eggs. Pour into flour mixture and stir to combine. Fold in the orange zest and rosemary.
Pour batter into baking cups and bake for about 25 minutes, or until a skewer inserted in centre, comes out clean. Transfer to a wire rack to cool a little before eating.
If you try them out, let me know what you think.
Have a nice day! Back soon.