rosemary maple corn muffins
If you want to add more dairy free recipes to your collection, rosemary maple corn muffins might be a recipe you should try. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 9. This side dish has 285 calories, 4g of protein, and 14g of fat per serving. This recipe from Love & Lemons requires cornmeal, apple cider vinegar, rosemary, and baking soda. Several people made this recipe, and 1280 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is a very reasonably priced recipe for fans of Southern food. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, you might also like recipes such as Rosemary-corn Muffins, Cheddar Rosemary Corn Muffins, and Rosemary-Orange Corn Muffins.
Servings: 9
Ingredients:
3/4 cup unsweetened Almond Breeze Almond Milk
1 teaspoon apple cider vinegar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup canola oil
1 cup cornmeal
1/2 cup maple syrup
2 tablespoons finely chopped rosemary
1 teaspoon salt
1 cup spelt flour (or regular ap flour)
Equipment:
whisk
bowl
oven
wooden spoon
muffin liners
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.In a large bowl, whisk together all of the dry ingredients.In a smaller bowl, whisk together the wet ingredients.Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.Fill muffin cups 3/4 of the way full, and bake 18-20 minutes.Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.
Step by step:
1. Preheat oven to 350 degrees.In a large bowl, whisk together all of the dry ingredients.In a smaller bowl, whisk together the wet ingredients.
2. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.Fill muffin cups 3/4 of the way full, and bake 18-20 minutes.
3. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.
Nutrition Information:
covered percent of daily need
