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rosemary cornbread and butter

Rosemary Cornbread Muffins

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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9
  • Cuisine: American

Ingredients

  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 cup milk
  • 1/4 cup vegetable oil (I used Canola oil)
  • 1 egg beaten
  • 2 tsp baking powder
  • 1/2 tsp salt (if needed)
  • 1 Tbsp dried rosemary (Affiliate Link)

Instructions

  1. Preheat 400 degrees. Then, mix in the first wet ingredients and then dry ingredients. Then, add rosemary and mix. Do not over mix.
  2. Then, instead of using cupcake liners, I created my own with parchment paper (Affiliate Link) cut into squares. And pressed down with a glass.
  3. Then, remove the glass one at a time, use a large ice cream scooper and place one scoop of the batter into each cupcake opening. Bake for 15-20 minutes or until golden brown.


Nutrition

  • Serving Size: 1
  • Calories: 213.21 kcal
  • Sugar: 7.19 g
  • Sodium: 175.57 mg
  • Fat: 8.01 g
  • Saturated Fat: 1.14 g
  • Trans Fat: 0.05 g
  • Carbohydrates: 31.01 g
  • Fiber: 1.14 g
  • Protein: 4.2 g
  • Cholesterol: 20.48 mg