Happy Wednesday, y’all! First of all, IT’S MAY! Can you believe it? I’ve got some exciting things coming up this month, including a LAUNCH OF MY NEW SITE and a trip out to California! But other than that, I plan on doing a lot of cooking, baking, working out and crafting. Speaking of crafting, I have to share my favorite DIY to date, a working book clock!
It’s so vintage, so trendy and so fun, all at the same time. I promise I’ll link up the tutorial on She Knows when it publishes next week!
In addition to a trendy book clock, I also whipped up something I think y’all are going to like just as much [if not more, I mean, we are foodies here]…
ROSEMARY. CHEDDAR. CORNBREAD MUFFINS. Yes, it’s very necessary those be capitalized and occupy their own sentences. Each major component of these delicious muffins deserve their own shout from the rooftops.
I’m big into cornbread recently. I made an olive oil cornbread cake a few weeks ago for work and have been hooked ever since. As a born-again Southerner, this recent revelation just further showcases that I need to move back down below the Mason Dixon. I’d fit in perfectly, don’t you think?
All joking aside, these corn muffins are just good. They aren’t exactly innovative, unique or creative, per-say, but they are damn good. And you know what, sometimes that’s all that matters. Especially when you’ve been on the road, on a train and in airports all month, it’s just nice to have something simple and delicious that doesn’t come out of a plastic wrapper or paper bag.
If you hate rosemary (I’m judging you a little bit from behind this computer) you can certainly omit it from the recipe and add in your favorite herb. Rosemary is one of my favorites because it has such a soothing, strong but not overbearing, flavor. Plus, we have a little garden full of the fresh stuff so I’ve been trying to find places to put it.
Normal people put it on chicken or in sauces, I put it in a muffin. Eh. Who wants to be normal anyway? Now if you don’t mind, I’m going to go inhale these muffins and play with paper mustaches.
Rosemary Cheddar Cornbread Muffins
Yields 12 muffins
Prep time: 10 minutes
Cook time: 15 – 20 minutes
- 1 cup yellow corn meal (I swear by Bob’s Red Mill)
- 1 cup AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 tablespoon fresh rosemary, chopped (stems removed)
- 1 large egg
- 1 egg white
- 2/3 cup fat free milk
- 4 tablespoons sugar
- 1/4 cup unsweetened applesauce
- 1/3 cup olive oil
- 1/2 cup part-skim cheddar cheese
- Preheat oven to 375 degrees F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
- In a medium bowl, mix cornmeal, flour, baking powder, baking soda and salt together until fully mixed. Add in rosemary and stir.
- In another bowl, add eggs, milk, applesauce, sugar and oil. Using a hand electric mixer, beat on low until mixture is fully combined and sugar has dissolved. Slowly add the flour mixture to the wet mixture, beating between each addition.
- Using a wooden spoon, gently stir in cheddar cheese. Pour batter into the greased muffin cavities about 2/3 the way full.
- Bake muffins for 15 – 20 minutes, or until golden brown and a toothpick inserted comes out clean.
Nutritional information per muffin:
Fat: 6.1 grams
Carbohydrates: 15.3 grams
Fiber: 1.2 grams
Weight Watchers Points: 3