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.
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
- 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.