Rosemary Corn Muffins

Few months back, I went shopping at Mustafa and bought a packet of whole wheat flour and a yellow corn flour. I've been wanting to bake some corn muffins and found a recipe from Martha Stewart website. Then I realised the recipe called for cornmeal, not cornflour. Oh dear! I thought cornmeal = cornflour. On second thought, I think I've seen cornmeals before. They are coarser and I believe it would be nicer when added to muffins. I was also surprised to find that the whole wheat flour is actually unprocessed. It has a very strong wheat smell and it's cream in colour instead of our usual bleached white colour.


Anyway, I decided to go ahead with the recipe. I used dried rosemary instead of fresh ones as that was the only herbs I have at the moment. I changed the recipe slightly. Surprisingly, it turned out quite good. The taste of the dried rosemary was very subtle. In fact, when it's placed in a container, the fragrance that arised was actually rosemary! I would think, fresh rosemary will stand out more if used. I shall try with cornmeal and fresh rosemary...if I can remember next time! :)


Recipe for Rosemary-Corn Muffins from Martha Stewart Website.

Ingredients
Makes 20 regular muffins

125g Plain flour
160g Yellow cornflour
70g Sugar
1 1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/4 tsp Dried rosemary
125g Corn kernels, plus more for topping
245g Buttermilk
1 Large egg, lightly beaten
55g Vegetable oil

Method:
1. Preheat oven to 200C (180C fan oven).
2. Line the muffin trays with paper cups.
3. Whisk flour, corn flour, sugar, baking powder, baking soda, salt, rosemary and corn.
4. Combine buttermilk, egg and oil in a small bowl.
5. Add to flour mixture, and stir until just combined.
6. Spoon batter into muffin cups, and fill to the brim.
7. Topped with more corns if desired.
8. Bake until the tops are brown, about 15-16mins.
9. Let it cool in for 5 mins before turning out the muffins on a rack.