Rosemary-Cane Syrup Cornbread Muffins
Yields: 12
 
Ingredients
  • 1½ cups plain yellow cornmeal
  • ¾ cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons chopped fresh rosemary
  • 1¼ teaspoons kosher salt
  • 2 large eggs
  • ¾ cup whole milk
  • ⅓ cup cane syrup
  • Softened butter, to serve
Instructions
  1. Preheat oven to 425°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, rosemary, and salt. In a small bowl, whisk together eggs, milk, and cane syrup. Make a well in center of dry ingredients; add egg mixture, stirring just until combined. Divide batter among prepared muffin cups.
  3. Bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with butter.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/rosemary-cane-syrup-cornbread-muffins/