I was inspired by rosemary. That is, there was a bunch of leftover rosemary in my refrigerator from a past meal that I didn’t want to spoil so I made muffins. There! The truth shall set you free, right?
Regardless of excuses, these corn muffins came out so good that I thought I’d share. Of course, they’re super easy and quick to make (Because really, who has time to bake muffins all day?) and are a sure winner at any holiday dinner party.
Happy Holidays and Enjoy!
1 cup – corn meal (I like Bob’s Red Mill normally, but this time it was Indian Head Stone Ground.)
1 cup – whole wheat flour
3 tsps – aluminum free baking powder
1 tbsp – ground flaxseed (optional)
1 tsp – kosher salt
2 tbsps – fresh rosemary; finely chopped (Use more or less depending on how much you like rosemary + save a few sprigs for topping.)
1/4 cup – dark honey
1/4 cup – coconut oil (I use and love Nutiva Organic Virgin. Also if oil has cooled and solidified, warm a bit to liquify.)
1 – farm fresh egg; beaten
1 cup – water
Preheat oven to 425 degrees. Mix all dry ingredients. Make a well in the center of bowl and add wet ingredients. Blend with spoon or mixer. Spoon into a lightly greased (Use a bit of the coconut oil.) muffin pan about 2/3 full. Place a sprig of rosemary on top of each muffin. Bake for 15-20 minutes. Remove and let cool (or serve nice and warm).