Rosemary buttermilk muffins

Rosemary Buttermilk Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Rosemary Buttermilk Muffins recipe, a perfect blend of savory and sweet flavors. These muffins are infused with the aromatic essence of rosemary, creating a unique and irresistible taste. With a light and fluffy texture, they are ideal for breakfast or as a snack any time of the day. The combination of buttermilk and rosemary adds a tangy and herby twist to the traditional muffin recipe, making them a must-try treat. Prepare to indulge in these delectable muffins that are sure to impress your taste buds!

Keywords: Rosemary, Buttermilk, Muffins, Savory, Sweet

Rosemary buttermilk muffins details

Rosemary buttermilk muffins, recipe Rating: 4.6
Number of votes:106

Ingredients

2 cups unbleached, all-purpose flour

2 Tablespoons granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon onion powder

1 teaspoon dried rosemary

1/2 cup vegetable shortening, melted

1 cup buttermilk

2 Tablespoons grated Parmesan cheese

Instructions:

Position rack in center of the oven, preheat to 400 degrees and grease muffin pans. In a 2-1/2 quart mixing bowl, sift flour, sugar, baking powder, salt, baking soda, and onion powder. Add crushed rosemary; stir to blend and make a well in the center. In a 1-1/2 quart bowl, whisk melted shortening with buttermilk; beat thoroughly. Add to flour mixture, stirring only until flour is moistened. Spoon into tins. Sprinkle tops with cheese. Bake at 400 degrees for 15 minutes or until golden brown. Cool slightly for 5 minutes in pan before turning onto wire rack. Serve warm.

Makes:about twelve 2-1/2 inch muffins.