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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rosemary has never been a favorite flavor for me but in these muffins, I just can't get enough. Will make 6 giant muffins OR 12 cupcakes-size muffins. Ingredients:
3/4 cup buttermilk |
1/2 cup golden raisins |
1 teaspoon rosemary leaves, crushed |
1/2 stick butter |
1 1/2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 large egg |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray muffin pan with non-stick cooking spray.
3. Combine milk, raisins and rosemary in a saucepan.
4. Bring to a boil.
5. Reduce heat.
6. Simmer for 2 minutes.
7. Melt the butter in the milk mixture.
8. Place saucepan in cold water to cool.
9. Combine flour, sugar, baking powder and salt.
10. Mix well.
11. Whisk the egg into the milk mixture.
12. Pour over dry ingredients.
13. Mix until batter is just moistened.
14. Ladle into prepared muffin pan.
15. Bake for 20 to 25 minutes.
16. Remove from oven.
17. Cool 10 minutes in pan.
18. Remove from pan.
19. Cool completely.
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