We serve many kinds of freshly baked muffins at our Cape Cod Bed and Breakfast. One of the most popular with our guests is Rosemary-Roasted Corn Muffins made with corn meal that is ground at the historic Dexter Grist Mill. The mill is just across the street from the Inn and is one of the oldest operating grist mills in the country. It is one of the few mills that still uses water power to grind corn. The meal is packaged and sold on site. It is a bit more coarsely ground that other corn meals and has no preservatives. When used in muffins, it provides a wonderful texture. Many of our guests purchase the corn meal to take home with them when they visit the mill.
If you do not have roaster corn kernels, plain ones can be substituted. These muffins are also great made with blueberries instead of corn kernels.
Rosemary-Roasted Corn Muffins
Makes 1 dozen regular sized muffins or 6 very large muffins.
1 cup all purpose flour
1 cup coarse yellow cornmeal
½ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon minced fresh rosemary
1 cup roasted corn kernels (I use Trader Joe’s but can use plain corn kernels)
1 cup buttermilk
1 large egg, slightly beaten
¼ cup Canola oil (can substitute melted butter)
Vegetable-oil cooking spray.
Preheat oven to 375 degrees.
Spray muffin tins with cooking spray (I use Pam)
Whisk together dry ingredients including rosemary.
Stir in corn kernels.
Combine buttermilk, egg, and oil in a small bowl and then add to flour.
Stir just until combined.
Spoon batter into muffin cups.
Optional-sprinkle with minced rosemary.
Bake 15 to 18 minutes or until tops are golden and a toothpick inserted into center of muffins comes out clean. Let cool in tin or on a wire rack.Serve warm or at room temperature.
Muffins can be stored in an airtight container for several days or frozen for up to two months.
We serve these muffins warm with blueberry jam from the Jam Kitchen at the Green Briar Nature Center.