How to make blackberry rosemary corn muffins


Preheat the oven to 350 degrees. In a large mixing bowl add: 1 stick of unsalted butter 1 cup of sugar Cream the butter and sugar together with an electric beater.

When it's nice and fluffy add in: 1 cup of fine cornmeal flour, 3/4 cup of all purpose flour, 3/4 tsp of salt,1 tsp of baking powder...

2 large eggs...

1 egg yolk

Add in the milk. Beat the cake batter with an electric beater on the high setting for about 3 minutes. It will turn yellow.

Finely chop 3 sprigs of fresh rosemary.

Add the chopped rosemary to the batter. Mix it in well.

Add the fresh berries to the batter...

Fold them in carefully so you don't mash them.

Place paper muffin cups into a muffin tray.

Fill the muffin cups part way, the muffins will rise. Pop the muffins into the center of the oven and bake them for 40 minutes. While the muffins are baking: Chop more rosemary until you have 1/3 cup

Add it to a small pan along with 3/4 cup of water and 3/4 cup of sugar. Stir everything together well on medium heat until it comes to a simmer.Turn the heat down, and simmer for 10 minutes.

Strain the mixture through a sieve and pour it into a measuring cup. Set it aside.

Take the muffins out of the oven, when they're firm and golden.

Brush the tops with the rosemary syrup. Let the syrup soak in and then brush them again.

Take the muffins out of the pan and let them cool on a baking sheet. Serve them up and enjoy!


Watch the video: Holiday Recipes: Homemade Compound Butter Gifts


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