Rosemary Corn Muffins
Ingredients
- 1 c. all-purpose flour
- 1 c. coarse yellow cornmeal
- 0.5 c. sugar
- 1.5 tsp. baking powder
- 0.25 tsp. baking soda
- 0.25 tsp. salt
- 1 tsp. finely chopped fresh rosemary
- 1 c. fresh corn kernels (from 2 to 3 ears of corn)
- 2 tbsp. fresh corn kernels
- 1 c. buttermilk
- 0.25 c. canola oil
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