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Rosemary Buttermilk Muffins Recipe

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This recipe for Rosemary Buttermilk Muffins, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Sunday, January 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. unbleached, all-purpose flour
2 T. granulated sugar
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried rosemary
1/2 c. vegetable shortening, melted
1 c. buttermilk
2 T. grated Parmesan cheese

Directions:
Directions:
Position rack in center of the oven, then preheat oven to 400 degrees.
Grease muffin pans.
In a 2-1/2 qt. mixing bowl, sift the flour, sugar, baking powder, salt, baking soda, and onion powder.
Add crushed rosemary; stir to blend and make a well in the center.
In a 1-1/2 qt. Bowl, whisk melted shortening with buttermilk; beat thoroughly. Add to flour mixture, stirring only until flour is moistened. Spoon into muffin tins.
Sprinkle tops with cheese. Bake at 400 degrees for 15 minutes or until golden brown.
Cool slightly for 5 minutes in pan before turning onto wire rack. Serve warm.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
These muffins are especially delectable with lamb or pork.

 

 

 

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