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Cheddar Rosemary Corn Muffins


Cheddar Rosemary Corn Muffins Recipe

Ingredients:
  • 1 cup all-purpose Gold Medal flour
  • 1 cup course ground yellow cornmeal
  • 4 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh rosemary
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1/2 cup fresh or frozen corn kernels
  • 1 cup shredded Cheddar Cheese (we used Tillamook White Medium Cheddar)
Directions:
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