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:

Quickview
284k Calories
3g Protein
14g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
284k
14%

Fat
14g
22%

  Saturated Fat
1g
7%

Carbohydrates
35g
12%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
319mg
14%

Get Enough Of These
Protein
3g
7%

Manganese
0.54mg
27%

Vitamin E
2mg
15%

Fiber
3g
15%

Vitamin B2
0.25mg
14%

Phosphorus
101mg
10%

Calcium
89mg
9%

Vitamin K
8µg
8%

Iron
1mg
8%

Magnesium
23mg
6%

Vitamin B6
0.11mg
6%

Potassium
191mg
5%

Zinc
0.69mg
5%

Vitamin B1
0.07mg
4%

Vitamin B3
0.46mg
2%

Copper
0.05mg
2%

Folate
7µg
2%

Selenium
1µg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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