Healthy Rosemary Corn Muffins Recipe
Want to upgrade your dinner rolls? It’s time you try these gluten-free, dairy-free rosemary corn muffins. They’re just barely sweet, oh so savory, and decadently delicious. Plus, they’re safe for most dietary restrictions making them an instant winner!
Dipped in olive oil and sea salt or served with your favorite southern BBQ dish, these rosemary corn muffins are sure to be a favorite.
Gluten-Free, Dairy-Free Rosemary Corn Muffins Recipe
4 sprigs fresh rosemary (more, to garnish, if desired)
2 large eggs
1/3 cup + 3 Tbsp olive oil
1 cup water
1/4 cup sugar (of your choosing)
1 package Pamela’s Bakery Cornbread + Muffin Mix
Pre-heat oven to 375 degrees.
Remove the rosemary leaves from the stem.
In a large mixing bowl, combine the eggs, 1/3 cup of olive oil, water, sugar and mix. Add the rosemary and stir.
Pour (or spoon) into a pre-greased muffin pan. Top with additional rosemary, if desired. Bake for 15 – 23 minutes (depending on the size of the muffins).
Remove from oven, brush top of muffins with remaining olive oil before returning to oven for 2 minutes. Let cool before serving.
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