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Rosemary Buttermilk Muffins Recipe

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This recipe for Rosemary Buttermilk Muffins is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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