Buttermilk Rosemary Muffins Recipe
These muffins have a delicate herb flavor that's special alongside any entree. Use fresh rosemary for the best flavor.Debbi Smith, Crossett, Arkansas
- 2-1/4 cups King Arthur Unbleached 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
- 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.
Originally published as Buttermilk Rosemary Muffins in Taste of Home August/September 2000, p9
Reviews for Buttermilk Rosemary Muffins(1)
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Reviewed Apr. 26, 2013
These seem more the texture of biscuits, not muffins, but no matter. They were a fine companion to our corn chowder on a cool spring evening.