Rosemary-Orange Corn Muffins
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 1/3 cup sour cream
- 2 tablespoons orange marmalade
- 1/3 cup pine nuts, toasted
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream and marmalade. Stir into dry ingredients just until moistened. Fold in pine nuts.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375u0b0 for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
allpurpose, cornmeal, sugar, baking powder, rosemary, salt, baking soda, egg, sour cream, orange marmalade, pine nuts
Taken from www.tasteofhome.com/recipes/rosemary-orange-corn-muffins/ (may not work)