Description
Blackberry Rosemary Corn Muffins are the perfect spring breakfast baked good.
Ingredients
Units
Scale
- 3 sprigs of rosemary
- 1/3 cup of chopped rosemary
- 1 stick of unsalted butter
- 2 whole eggs and 1 egg yolk
- 1 cup fine cornmeal flour
- 3/4 cup of flour
- 3/4 tsp of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin tin with paper liners.
- In a small saucepan, melt the butter with the rosemary sprigs over low heat. Let it cool and remove the sprigs.
- In a large bowl, whisk together the eggs and egg yolk.
- Add the melted butter, cornmeal flour, all-purpose flour, and salt to the egg mixture and stir until combined.
- Fold in the chopped rosemary and blackberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 180
- Fat: 8
- Carbohydrates: 24
- Fiber: 1
- Protein: 4