Buttermilk Rosemary Muffins - cooking recipe

Ingredients
    2 1/4 c. all-purpose flour
    2 Tbsp. sugar
    1 Tbsp. baking powder
    2 tsp. minced fresh rosemary or 3/4 tsp. dried rosemary, crushed
    3/4 tsp. salt
    1/2 c. plus 1 Tbsp. shortening
    3/4 c. buttermilk
    1/4 c. butter or margarine, melted
Preparation
    In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). Fill greased muffin cups 2/3 full; brush with butter. Bake at 400\u00b0 for 10 to 13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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