ROSEMARY-ORANGE CORN MUFFINS

Rosemary-Orange Corn Muffins image

"I used orange marmalade instead of butter on my corn muffin one morning, and the flavor stayed with me until evening, when I roasted a chicken with orange and rosemary. The idea for this muffin was born," says Robin Haas of Cranston, Rhode Island.

Provided by Taste of Home

Time 40m

Yield 5 muffins.

Number Of Ingredients 11

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Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1-1/4 teaspoons baking powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/3 cup sour cream
2 tablespoons orange marmalade
1/3 cup pine nuts, toasted

Steps:

In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream and marmalade. Stir into dry ingredients just until moistened. Fold in pine nuts., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 252 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.