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Rosemary-Orange Corn Muffins

 Rosemary-Orange Corn Muffins
“I used orange marmalade instead of butter on my corn muffin one morning, and the flavor stayed with me until evening, when I roasted a chicken with orange and rosemary. The idea for this muffin was born,” says Robin Haas of Cranston, Rhode Island.
5 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1/3 cup sour cream
  • 2 tablespoons orange marmalade
  • 1/3 cup pine nuts, toasted

Directions

  • In a small bowl, combine the first seven ingredients. In another
  • bowl, combine the egg, sour cream and marmalade. Stir into dry
  • ingredients just until moistened. Fold in pine nuts.
  • Coat muffin cups with cooking spray or use paper liners; fill
  • three-fourths full with batter. Bake at 375° for 16-18 minutes
  • or until a toothpick comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 5 muffins.
Nutritional Facts: 1 muffin equals 252 calories, 9 g fat (3 g saturated fat), 53 mg cholesterol, 306 mg sodium,

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Rosemary-Orange Corn Muffins (continued)

Nutritional Facts: 38 g carbohydrate, 2 g fiber, 6 g protein.