Mini Rosemary Corn Muffins
This recipe is a slight adaptation from Martha Stewart's Everyday Food Mini Cornbread Puddings. I'll be honest - every time I see a recipe for some sort of cornbread or corn muffins, I simply have to try it. It's just about the only baked good I have no willpower for. For others, it's chocolate, but for me, I love cornbread. I decided to do a variation on the standard cornbread, however, by adding rosemary. I think the flavor combination is outstanding, but these mini muffins are delicious without the herb, too. Not to mention they're quite cute and dainty. I also really recommend using silicon baking cups because they make cleanup so simple. If you like moist, flavorful corn muffins, this is the recipe for you.
- 1/2 cup whole wheat flour
- 1/2 cup plain yellow cornmeal
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1-1/2 cups sour cream
- 1-1/4 cup corn kernels (if frozen, thawed slightly and patted dry)
- 1-2 tablespoons of finely chopped fresh rosemary (optional)
Preheat oven to 425°. Arrange 12 - 24 silicon muffin cups (these are great for easy clean up, but certainly regular muffin cups will do) on a baking sheet and set aside.
In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.
Next, whisk together egg, sour cream, corn and rosemary. Then mix with flour mixture until smooth - but don't overmix. All I needed was a wire whisk.
Spoon the batter into the silicon cups and bake until the tops have just begun to brown and a toothpick inserted in the center of a muffin comes out clean - about 12 to 15 minutes.
Let stand for about 5 minutes then transfer to a cooling rack. Once the muffins are completely cool, you can transfer them to storage (since they're moist, you're best off with an airtight container).