Buttermilk Rosemary Muffins Recipe

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

Read Reviews
4 1 1
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon shortening
  • 3/4 cup buttermilk
  • 1/4 cup butter or margarine, melted

Directions

In a large bowl, combine the first five ingredients. 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. Yield: 1 dozen.
Originally published as Buttermilk Rosemary Muffins in Taste of Home August/September 2000, p9

Nutritional Facts

1 each: 216 calories, 13g fat (5g saturated fat), 11mg cholesterol, 253mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein.

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  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon shortening
  • 3/4 cup buttermilk
  • 1/4 cup butter or margarine, melted
  1. In a large bowl, combine the first five ingredients. 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. Yield: 1 dozen.
Originally published as Buttermilk Rosemary Muffins in Taste of Home August/September 2000, p9

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Reviews forButtermilk Rosemary Muffins

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collectorkerri User ID: 212062 78697
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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