Rosemary buttermilk muffins recipe

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. The addition of buttermilk lends a moist and tender texture to these delectable treats. With just the right balance of herbs and sweetness, these muffins are sure to become a favorite for breakfast or as a snack.

Keywords: rosemary, buttermilk, muffins, savory, sweet.

Rosemary buttermilk muffins recipe details

Rosemary buttermilk muffins recipe, recipe Rating: 4.6
Number of votes:113

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.