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.
Leave a comment