Rosemary Parmesan Corn Muffins

Rosemary Parmesan Corn Muffins

I promised Bruce yesterday evening that I would watch him run a 5K race up at Lost Creek Lake early this morning.  Frankly, I was not too thrilled about getting up at the crack of dawn on a Saturday morning but I knew that I had an opportunity to get out of the house, get some fresh mountain air and spend a little bit of time walking around the lake.

It was still early and the air was cool…  Not many people were out on the lake.  I saw only one sailboat and maybe just a couple of fisherman.  While Bruce was warming up for his race, I took an opportunity to walk around and take in the gorgeous scenery.

Mid morning at the lake.

A pair of Canada Geese were nervously watching me as I walked by…  I could hear them lightly honking to each other as I got closer.

As I walked along the lake shore, another goose flew by.  His mate was not far behind…

Bruce at the race.  He did really well!  He earned a third place ribbon!

After the race was over and we were walking back to the truck, Bruce asked me if we had any plans for the rest of the day and if I thought about dinner.  What? Dinner? Seriously? It’s still morning!  I had to remember that he just ran a 5k and the man was hungry!  I needed to think fast and then I told him that I was going to barbecue some chicken, make a fresh picked green salad and bake some Rosemary Parmesan Corn Muffins with snipped rosemary from our garden.  Lucky for me (or him… depending on how you look at it), he liked that idea :).

As soon as we got home I started to assemble the muffins.  My Rosemary Parmesan Corn Muffins are super easy to make and taste fabulous warm with fresh cream butter.  Serve the Rosemary Parmesan Corn Muffins with homemade chili, stew or at your next backyard barbecue.  Makes about a dozen muffins.  Enjoy!  Tessa

Ingredients:

  • 1 cup corn meal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 Tbs baking powder
  • 1/4 tsp salt
  • 1/2 cup Parmesan cheese (shaved)
  • 1/4 cup canola oil
  • 1 cup milk
  • 1 egg
  • 2 tsp fresh rosemary (chopped)

Preheat your oven to 400 degrees.  In a medium sized mixing bowl add all the dry ingredients and mix well.  In a separate bowl whisk together the canola oil, milk, egg and fresh rosemary.  Add the wet ingredients to the dry ingredients.  Mix lightly until there are no lumps left in the batter.  Spray muffin pans with nonstick spray.  Put batter into muffin pans and bake for about 15-20 minutes until the muffins are a light golden brown.  Remove from pans and let cool on a wire rack.  Serve with sweet cream butter.

10 thoughts on “Rosemary Parmesan Corn Muffins

    1. Tessa

      Thank you! I think that the next time I make them I will double the Rosemary. It was fine the way it was, nice and light. But, I really like aromatic fragrance of the herb.

  1. Choc Chip Uru

    What fantastic results :D
    Good on your husband – he definitely deserves to sink his teeth into your fluffy delicious savoury muffins… though I wouldn’t mind coming over myself ;)

    Cheers
    Choc Chip Uru

  2. Ilke

    We always try to find different cornmeal bread or muffin recipes. I am definitely trying this as I have some rosemary in the garden as well.
    I have a 5K to run in two weeks and I have not started even training yet. I keep saying I will wing it, but you really can’t wing running. Thinking about taking my energetic dog with me so that he would pull me and make things easier for me maybe:)

    1. Tessa

      Hi Ilke! Two weeks from a 5K? Holy smokes! Time to start training and take that energetic dog too! Thanks for stopping by!

  3. Lasuch w kuchni

    I am constantly searching for good recipe for corn muffins. They are ideal as a carbohydrate addition to all kind of bean stews. I like them so much but to be quite frank I have never baked the ideal savoury corn muffin so you recipe is next on the menu, because your muffins look great :-)

    1. Tessa

      Thank you! Like I told Rosemary at CookinginSens, I probably will add more rosemary to the batter. I thought it needed more rosemary, my husband thought it was just right.

Comments are closed.