Rosemary Corn Muffins


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).

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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