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Rosemary-Corn Muffins

Recipe photo courtesy of Yunhee Kim

In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.

Source: Martha Stewart Living, September 2007



Cook's Notes

Muffins can be stored in an airtight container for up to 2 days.

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How would you rate this recipe?
  • MS112646797
    24 AUG, 2018
    These were really delicious, but I got only 11 muffins out of the recipe--it seems to me "2 dozen" is a typo? I used a standard size muffin pan, and nothing ran over or was overfilled. Followed the recipe exactly--easy to make, and a very special treat for my brunch guests! I will definitely make these again.

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