Makeover Rosemary Muffins Recipes

BUTTERMILK ROSEMARY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, rosemary, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry). , Turn onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with butter. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

MAKEOVER ROSEMARY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PARSNIP ROSEMARY MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
• Whisk together flours, sugar, bakingpowder, and 1/2 teaspoon salt in a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnipand rosemary until combined.
• Spoon batter into baking cups untileach is three-quarters full. Sprinkle each muffin witha pinch of coarse salt. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.

I WANT S'MORE MUFFINS

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips., Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter. , Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.