Buttermilk Rosemary Muffins
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 10-12 @ 400° |
| Source | Taste of Home Annual Recipes 2001, pg 275 |
| Yield / serves | ~1 dozen |
| Rating | Yummy! |
Ingredients
- 2-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup plus 1 tablespoon shortening
- 3/4 cup buttermilk
- 1/4 cup butter, melted
Preparation
In a large bowl, combine the flour, sugar, rosemary, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). Fill greased muffin cups two-thirds full; brush with butter. Bake at 400° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
