Rosemary-Orange Corn Muffins Recipe

Rosemary-Orange Corn Muffins Recipe
Rosemary-Orange Corn Muffins Recipe photo by Taste of Home
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Rosemary-Orange Corn Muffins Recipe

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“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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup 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.
Originally published as Rosemary-Orange Corn Muffins in Cooking for 2 Spring 2009, p39

Nutritional Facts

1 each: 252 calories, 9g fat (3g saturated fat), 53mg cholesterol, 306mg sodium, 38g carbohydrate (16g sugars, 2g fiber), 6g protein.

  • 1/2 cup 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
  1. 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.
  2. 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.
Originally published as Rosemary-Orange Corn Muffins in Cooking for 2 Spring 2009, p39

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