Buttermilk Rosemary Muffins Recipe

Buttermilk Rosemary Muffins Recipe photo by Taste of Home

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These muffins have a delicate herb flavor that's special alongside any entree. Use fresh rosemary for the best flavor.—Debbi Smith, Crossett, Arkansas

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Buttermilk Rosemary Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

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

Directions

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).
Turn onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with butter. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 216 calories, 13 g fat (5 g saturated fat), 11 mg cholesterol, 253 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttermilk Rosemary Muffins in Taste of Home August/September 2000, p9

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas