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Buttermilk Rosemary Muffins Recipe
Buttermilk Rosemary Muffins Recipe photo by Taste of Home

Buttermilk Rosemary Muffins Recipe

Publisher Photo
These muffins have a delicate herb flavor that's special alongside any entree. Use fresh rosemary for the best flavor.—Debbi Smith, Crossett, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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).
  2. 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

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.

Reviews for Buttermilk Rosemary Muffins

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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.

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