I always end up harvesting a lot of rosemary and then I have to search for new recipes to use it in. My husband is not a fan of rosemary, so I use it sparingly. I guess it's an acquired taste.
I especially love the scent of the fresh leaves in the garden. The following recipe can use either fresh or dried rosemary.
These muffins are not a dessert muffin, but they make a good choice, in place of bread or a roll, to go with a chicken salad or fish for a light lunch or supper.
You can find a previously posted grilled fish recipe
here.
Preheat oven to 400 degrees. 2 1/4 c. all-purpose flour
2 T. sugar
1 T. baking powder
2 t. minced fresh rosemary
or 3/4 t. dried rosemary, crushed
3/4 t. salt
1/2 c. plus 1 T. shortening
3/4 c. buttermilk
1/4 c. butter
or margarine, melted
1. In a larger bowl, combine the first five ingredients.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Stir in buttermilk just until moistened (mixture will be dry)
4. Fill greased muffin cups two-thirds full; brush with butter.
5. Bake for 10-13 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen
If you like this blog, please look for my other blogs:
Thyme for HerbsHappenstance HouseTickling the Ivories
I always end up harvesting a lot of rosemary and then I have to search for new recipes to use it in. My husband is not a fan of rosemary, so I use it sparingly. I guess it's an acquired taste.
I especially love the scent of the fresh leaves in the garden. The following recipe can use either fresh or dried rosemary.
These muffins are not a dessert muffin, but they make a good choice, in place of bread or a roll, to go with a chicken salad or fish for a light lunch or supper.
You can find a previously posted grilled fish recipe here.
Preheat oven to 400 degrees.
2 1/4 c. all-purpose flour
2 T. sugar
1 T. baking powder
2 t. minced fresh rosemary or 3/4 t. dried rosemary, crushed
3/4 t. salt
1/2 c. plus 1 T. shortening
3/4 c. buttermilk
1/4 c. butter or margarine, melted
1. In a larger bowl, combine the first five ingredients.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Stir in buttermilk just until moistened (mixture will be dry)
4. Fill greased muffin cups two-thirds full; brush with butter.
5. Bake for 10-13 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories